The horror, the horror.
From the article:
Among the dishes, Manaka especially recommends akaza shrimp and foie gras cooked in savoy cabbage and served in sauce americaine as well as char-grilled Iberico pork shoulder served with Madeira wine sauce. They will be served with Glenlivet Nadurra and 18-year-old whisky, respectively. "We recommend that you enjoy Nadurra with just one rock and the 18-year-old straight or with a little water."
Ma Chambre also will serve a cocktail prepared with 12-year-old Glenlivet, orange juice and grenadine syrup as an appetizer for the 12,000 yen set menu.
Glenlivet master distiller Jim Cryle said what makes the whisky special is that it is an original malt that became the "benchmark" for whisky in the Speyside region of Scotland.
First of all what kind of lunatic serves whisky with a main course, especially French or Italian food. These culinary styles evolved along side the best wines in the world, why would you serve them with something like whisky that would numb the taste buds? Why would you do that? Why?
As to the gross blasphemy of the so called "cocktail" I'm absolutely speechless. Glenlivet is hardly the be all and end all of the whisky world, but I'd rather see good 12-year-old single malt scotch used to water the garden than see it insulted. How do you think the French chef would feel if some Scot decided that the perfect accompaniment for his haggis, neeps and tatties or deep-fried Mars bar was a nice late '80s to mid '90 Chateau Latour burgundy, mixed with Diet Sprite and a dash of triple sec. France would invade Glasgow and bomb Edinburgh back to the stone age in retaliation. And they'd be right.