So you are a malt whisky aficionado.

Yes, got tired of never finding good malts at parties, so I started The Single Malt Club, that was way back many years ago with a restricted membership of just 50 people.
 
And…

And we meet once a month, in rotation at one of our homes, drink some good malts, eat a good dinner over decent conversation!
 
Which are your favourites? Why?

Oh, difficult to say, depends on mood… Lagauvlin, Macallan, Cardhu. Lag’s very distinguished, smokey. Cardhu is sweet, caramalised. Macally is very individualistic, you got to get to know it, then you begin to love it...
 
You make it sound like  a woman.

Yes, and it is even very sexy!
 
How come you became a food writer?

I got interested in food when I was working in England in the 70s.  Sampled world cuisine there and loved it. I was the official taster at home as a child anyway, I'd guide my mom, a great cook, put this, put that…
 
But do you cook?

No, never. As a bachelor in England, I found it was too time consuming, Took two hours to cook and two minutes to eat. But I did make a paté once, with Nira Benegal's help. It was a big hit!
 
You try exotic stuff?

Not really. The most daring I got was with escargot, at Café Royale ages ago. And then there was the Haggis*, the national dish of  Scotland, which I ate in Glasgow. I was pretty sick when I learnt what went into it. Offal mixed with suet and oatmeal, boiled in a bag traditionally made from the animal's stomach. Imagine eating the entrails and other internal organs of a sheep or calf! Cooked with the hard, white fat on the kidneys and loins of the animal!
 
Alright, alright, tell us as honorary consul general of Luxembourg what’s the food of that country like ?

Don't know, but they do make a great white wine. Okay, let’s say it's an amalgamation of the best French, German, Swiss, and Belgian cuisines.