Taste
Unique pop-up in Fort Abcoude: Laphroaig Diner by Jaimie van Heije
On 13 September, Fort Abcoude transforms into a unique culinary destination. This oldest land fort of the Defence Line of Amsterdam, recognized as a UNESCO World Heritage Site, provides the setting for an exclusive menu created by chef Jaimie van Heije: "It is rare that you can build an entire menu around a single ingredient."
On September 13, the historic Fort Abcoude will transform into a unique culinary destination. This oldest land fort of the Defense Line of Amsterdam, recognized as a UNESCO World Heritage Site, forms the backdrop for an exclusive menu composed by chef Jaimie van Heije: “It is rare that you can create an entire menu based on one ingredient.”
A unique pop-up will open in the historic Fort Abcoude on September 13. The oldest land fort (1885) of the Defense Line of Amsterdam, a UNESCO World Heritage Site, serves as the setting for a special menu composed by Jaimie van Heije based on Laphroaig and the nature and culture of Islay, where this Premium Scotch Whiskey comes from. This island on the west coast of Scotland is known as the region for the smoky peat style Single Malt Whiskey. Founded in 1815, the Laphroaig distillery has become one of the most iconic whiskey producers in the world. When making Laphroaig (pronounced La-froy-g, with the emphasis on froy), malted barley is dried over burning peat. Laphroaig owes its characteristic rich taste to the smoke of this peat, which is extracted on Islay. Both the smell and the taste are packed with smoke. Furthermore, the salty seawater, the earthy aromas of the peat, the sweet nut accents of the barley and the fresh sea breeze naturally influence the taste. Campfire in a glass!
“It is rare that you can create an entire menu based on one ingredient,” said Jaimie van Heije during a tasting opportunity in NEXT restaurant, where he is Signature Chef. “To be able to tell the story of Laphroiag in multiple dishes, I went to Islay for inspiration. It was very special to see two men standing very relaxed, feeling and tasting, while - with a hatch open to the sea breeze - they smoked three thousand kilos of barley over a fire of burning peat. I just thought: As long as everything doesn't catch on fire! I also did a lot of wild picking and took in the flavors of Islay. I ate the tastiest scallops ever there, straight from the water, how fresh they were. That formed the starting point for the dish 'Scotch Scalop': scallop with seaweed and a beurre blanc of whiskey and wild garlic. The menu was created based on my experiences there, my story, which we want to share with guests during the pop-up in Fort Abcoude. In every dish there is a hint at Laphroaig's strong character traits. One dish is a bit salty, the other a bit sweet, the other a bit smoky. You taste Islay!”
Award-winning brand ambassador Lewis Thomson created a Laphroaig cocktail pairing that harmonizes perfectly with the dishes. “Fortunately, Lewis thinks out of the box,” said Jaimie. “With the 'Surf & Turf' dish (short rib, BBQ lobster & smoked mousseline) I wanted the flavors of a chilled Pinot Noir. With that single clue, Lewis got to work and we almost had him in the first test session.” The 'Pinot Noir' is composed of Laphroaig 10 Cask Strength, cherry, violet, raspberry and cinnamon. “Jaimie had complete freedom to develop the menu, I built around it,” Lewis explains his working method. “It was quite a challenge: people are not used to drinking whiskey with food. You look for balance with the dishes and the variation in how you present the whisky. Sometimes as a cocktail, other times as a tea. I think we show that Laphroaig, and whiskey in general, can be integrated well into a menu. Laphroaig is an excellent whiskey to enjoy with friends, at large tables. It is a social experience.” An experience that you can experience yourself in Fort Abcoude from September 13. Tickets for this four-course dinner with cocktail pairing can now be booked for €119,95 per person.
