An exploration of the origins of dining hospitality "à la française", where tradition meets constant innovation.
France, and particularly Paris, stands as the cradle of gastronomy. It was here in Paris, in the 18th century, that the first modern restaurant opened its doors, forever redefining the art of dining. This era marked the rise of haute cuisine, as pioneering chefs began opening their own establishments. Today, Paris endures as the birthplace of modern dining.
Kirsteen Campbell, Master Whisky Maker and the Roca brothers, of El Celler de Can Roca, twice named World’s Best Restaurant in the world, went in search of the essence of the capital of cuisine.
The journey inspired them to translate the spirit of Paris into an extraordinary single malt whisky and a culinary exploration through a unique menu.
The Whisky – a Tribute to “L’art de la table”
France has long set the standard for culinary artistry, a timeless balance of innovation and tradition. At the heart of this culture lies “l’art de la table”: a holistic celebration of dining where provenance, preparation, setting, ambience, aromas, and flavour come together in perfect harmony. The table becomes a canvas for expression, felt most vividly in the restaurants of Paris.
Distil Your World Paris captures this spirit. Quintessentially Scottish yet unmistakably Parisian in character, this limited edition from The Macallan pays homage to the city’s elegance and gastronomic soul, translating its mood, textures, and flavours into a singular whisky experience.
Sandalwood and gentle spices are prominent in the nose and finish, their musky hints a link to the perfume industry. Soft toasted oak in the taste and a warm oak finish evoke the incense of the grand, historic buildings, scattered across the twenty arrondissements.
There are further aromas of sweet nectarines and peach melba on the palate, a delicious Parisian dessert, originated in honour of a visiting Australian operatic soprano.
Front and centre too are wonderful reminders of Parisian bread and bakehouses. Both the nose and taste have been influenced by Poilâne, the capital’s oldest bakery. Almond croissants are also present, with suggestions of rich buttered pastry and brioche adding a delightful decadence. Sweetness persists in the long finish, suggestive of layered Mille Feuille, that gloriously seductive vehicle for confectioner’s cream.
The overall character of the whisky, at once complex, sweet, floral and fragrant, with a unique natural colour of Parisian Sunrise.
A Special Selection Of Exceptional Oak Casks
For a whisky maker, cask selection is everything. Four distinct cask types unite to create an exquisite single malt with a remarkable sense of place.
Sherry seasoned American oak delivers a creamy sweetness with elegance, accompanied by warm fragrances present in the smartest boulevard’s perfumeries.
Casks that previously held Bourbon add tropical and toasted notes, fashionable hallmarks recognisable in the vibrant arts and clubs of Paris’ "beau monde" society.
Sherry seasoned European oak has been introduced as a steadying influence to keep the spirit light and graceful, offering captivating depth.
Finally, as an irresistible coup de grâce, Kirsteen Campbell, The Macallan Master Whisky Maker, introduced Cognac casks, their rich, balancing aromatics delivering a charismatically French flourish.
The Documentary – Meet The Characters:
Kirsteen Campbell and Joan Roca were joined by exceptional collaborators on their Parisian journey of discovery. Together, they explored the city’s elegance, culinary artistry and cultural heritage – uncovering the traditions that define “l’art de la table” and “l’art de vivre”.
Anne-Sophie Pic
Anne-Sophie Pic is the world’s most Michelin-starred female chef, currently holding ten Michelin stars across six restaurants in France, Switzerland, Hong Kong, Dubai and Bangkok. She welcomed Kirsteen Campbell and Joan Roca to explore the elegance and precision of French gastronomy, sharing her vision of “l’art de la table”, where every detail, from ingredients to presentation, transforms dining into an unforgettable experience.
Apollonia Poilâne
Apollonia Poilâne leads one of the world’s most renowned bakeries, celebrated for its specialisation in sourdough bread, baked in wood-fired ovens, a true Parisian institution. Growing up playing in her mother’s workshop and the family bakery, Apollonia began her formal apprenticeship as a baker at just 16. Today, she preserves the artisanal traditions of breadmaking, a craft that relies on the baker’s senses and physical skill rather than modern technology. In the documentary, Apollonia invites viewers into the heart of Poilâne, sharing how each loaf carries history and warmth. Her passion for authenticIty and heritage inspires the whisky makers to capture the comforting aroma and generosity that bread represents – a timeless symbol of Parisian life.
Célia Jourdheuil & Aurélie Lapierre
Jourdheuil and Lapierre, after years in the communications sector, built a strong network of designers, artisans, and starred chefs, leading them to create StudioCé. Self-described as “metteuses de table” (table setters) they specialise in crafting and staging unique, exceptional worlds that evoke emotion and celebrate femininity. Their approach embraces eco-conscious design, incorporating vintage and recycled elements to create table settings. In the documentary, Aurélie and Célia reveal how a table becomes a stage for emotion and connection, curating colours, textures and flowers to create scenes that feel alive. Their work embodies Parisian elegance and creativity, turning every gathering into a sensory experience that celebrates life and the joy of sharing.
Jérôme Dumant
Jérôme Dumant, owner of bistro Les Marches and a close friend of Anne-Sophie Pic, is one of France’s foremost collectors of antique menus. His bistro walls are adorned with menus dating back centuries, a testament to his passion for culinary history. In the documentary, Jérôme takes Kirsteen Campbell, Joan Roca, and viewers on a journey through time, revealing how menus evolved from simple lists for “officiers de bouche” to beautifully printed cards that introduced guests to the novelty of choice