I admit to a tendency to go off topic in various threads and this might be better in Food and Drink.
In my whisky days we had a visit from a party of French gastronomic journalists who we also had to entertain for lunch.
There was only one eatery willing to rise to the challenge known locally as “ Fawlty Towers”.
Better not to ask why.
One dish was haggis which one of them declared to be much better with a generous dollop of malt whisky which everybody else had to try as well. All were in favour of this addition.
My wife was also there as a recipe consultant for Scottish recipes but got into a terrible fancle with a recipe for
Le Scone.
What is French for Cream of Tartar? The interpreter had no idea but this was all written down with an eye to publication when back in France.
