To celebrate his 20 years at the Park Hyatt Paris-Vendôme, Michelin-starred Chef Jean-François Rouquette unveils an exclusive collaboration with the prestigious house The Macallan. From April 15 to June 30, 2026, the restaurant Pur’ becomes the setting for a rare immersive experience highlighting Distil Your World Paris, the fifth release in this limited collection. Inspired by the pursuit of the Parisian soul, the Chef has designed a three-part gastronomic journey created in harmony with this exceptional whisky. This project reflects a shared passion for excellence and fine dining, offering guests a sensory voyage into the heart of creativity.

An ode to Parisian elegance and the art of living

A connoisseur deeply passionate about the aromatic depth of spirits, Chef Jean-François Rouquette has found in The Macallan a reflection of his own culinary philosophy, where every detail is crafted like a composition. Born from a meeting between Kirsteen Campbell, Master Whisky Maker at The Macallan, and the Roca brothers of El Celler de Can Roca, the Distil Your World Paris edition captures the essence of the French capital. This exceptional single malt explores the many facets of the “City of Light,” expressing its soul through aromas of buttery pastries, sandalwood, and gentle spices.

In response to this creative vision, Chef Rouquette has imagined a three-part gastronomic journey designed in perfect harmony with the whisky. This project reflects a shared passion for excellence and haute cuisine, offering guests a sensory voyage into the heart of Parisian and French culinary creativity.

The “Perfect Pairing”: a three-part journey

The Chef has created a signature menu in which each flavor engages in dialogue with the whisky’s complex aromatic structure, whose unique aging in Cognac casks brings a distinctly French accent.

• Starter – Marine Awakening: Green crab and crab consommé flan, corn ice cream infused with The Macallan whisky, piquillos and citrus jus.
  • Pairing: Cocktail “L’Ambre du Pur” made with The Macallan Double Cask 15 Years Old, Valdespino Pedro Ximénez El Candado, and Chartreuse Yellow VEP. The herbal notes of Chartreuse VEP and the velvety sweetness of Pedro Ximénez highlight the iodized minerality of the crab, while the woody roundness of The Macallan 15 extends the creamy corn ice cream.
• Main Course – The Intensity of the Earth: Roasted Dombes duck “Purple,” beetroot, fermented red cabbage, and verjus jus.
  • Pairing: A pure tasting of The Macallan Distil Your World Paris. This single malt, with its “Parisian Sunrise” color, reveals notes of toasted oak and sweet nectarine that enhance the duck.
• Dessert – The Parisian Odyssey by Naraé Kim: Fine pecan tart with caramelized pecans, coffee ice cream, and mille-feuille shards. Pastry Chef Naraé Kim has created a narrative dessert that reflects the textures of the city. On a base of caramelized pecan tart, contrasts emerge between the softness of coffee and chocolate and the crunch of airy mille-feuille. A whisky gelée from The Macallan crowns the dish, echoing notes of brioche and vanilla.
  • Pairing: A second serving of the Distil Your World Paris expression, whose nuances of brioche and peach melba complement the dessert.

An invitation for aesthetes and connoisseurs alike.

By bringing together the expertise of Jean-François Rouquette, the creativity of Naraé Kim, and the centuries-old mastery of The Macallan, founded in 1824, the Park Hyatt Paris-Vendôme offers connoisseurs a true “love letter” to Parisian elegance.

“My passion for spirits finds its ideal form of expression here. Creating flavors and building aromatic structure while maintaining a unique signature is the challenge we embraced to bring a piece of Paris to every plate,” said Jean-François Rouquette, Chef at the Park Hyatt Paris-Vendôme.

For more information and bookings, please click HERE.

Image courtesy of Park Hyatt Paris-Vendôme