Balvenie Pairing Dinner at L’Abattoir

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Recently, I attended a wonderful dinner at L’Abattoir Restaurant that featured The Balvenie line-up of whiskey’s to paired with wonderful dishes from Chef Lee Cooper and his chefs team.

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A night of tasting The Balvenie Whisky to celebrate The Balvenie 50.

1st course:

Baked Pacific Oyster

Baked Pacific Oyster

Baked Pacific Oyster with whipped garlic butter and winter truffle paired with The Balvenie 12 year old Doublewood

2nd course:

Duck breast

Duck breast

Duck breast roasted on the bone with seared Fois gras and quince; paired with The Balvenie 14 year old which has been aged in a bourbon barrel

3rd course:

Lightly cured Yellowtail

Lightly cured Yellowtail

Lightly cured Yellowtail with pear citrus paired with The Balvenie 15 year old single barrel

4th course:

Slow roasted pork loin

Slow roasted pork loin

Slow roasted pork loin with brown sauce and fermented cabbage paired with The Balvenie 21 year old Portwood

5th course:

Dark Chocolate

Dark Chocolate

Dark Chocolate with caramel and sunchoke paired with The Balvenie Tun 1509 is heavenly

My favourite whiskey of this dinner was the smooth The Balvenie 15 year old single barrel. My favourite pairings were the wonderous flavours Lightly cured Yellowtail with pear citrus paired with The Balvenie 15 year old single barrel as well as the Dark Chocolate with caramel and sunchoke paired with The Balvenie Tun 1509 is heavenly and a made for a wonderful finish to the delicious dinner.

The Balvenie is based in Scotland and is widely available throughout British Columbia, Alberta and Ontario area liquor stores as well as fine restaurants in Vancouver.

By: Richard Wolak