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All Things Nice is hosted an evening of whisky & merriment with Bushmill’s Black Bush Whisky and Bushmill’s 10 Year Old at Slink & Bardot over curated appetizers and specially created cocktails on the 5th of March 2020, Thursday.

The guests enjoyed the special cocktail menu :

Irish Bushwacker
Black Bush Irish Whisky, Red Apple, Pepper Syrup, Ginger Ale, Lime.

Druid Dram
Black Bush Irish Whisky, Mulberries, Lime, Egg White, Grapefruit Mist.

Duke of Donegal
Black Bush Irish Whisky, Mint, Tender Coconut Water, Apple Cider Vinegar, Lime.

Shaken Shamrock
Black Bush Irish Whisky, Pear infused in Martini Rosso, Pomegranate Bitters.

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All Things Nice presented an evening with Michelin Star Chef Nicolas Durif, as he teamed up with Executive Chef Neeraj Tyagi and the culinary team of Pullman New Delhi Aerocity. In 2007, Chef Nicolas Durif was awarded the title ‘Young Talent of Poitou Charentes’ by the Gault & Millau Guide. In December 2017, he received another distinction from the Gault & Millau guide the Trophy of ‘Best Hope in the South-West of France’ and in 2018, he was awarded his first Michelin Star.

Chef Nicolas Durif and Sommelier Nikhil Agarwal co-hosted the evening and attended to a gathering of 90 guests, who were treated to a phenomenal food and wine experience.

This exquisite dinner was paired with Grover Soirée Brut and Grover Chêne Grande Réserve from Grover Vineyards, Senorita Angel Sauvignon Blanc, Just Roberto Pinot Grigio, Senorita Angel Chardonnay, Camas Pinot Noir, Camas Cabernet Sauvignon from Rad Elan and Remy Martin VSOP from Remy Cointreau by Sommelier Nikhil Agarwal, CEO -All Things Nice. 

Our partners for this event included our co-sponsor Shaze, our hospitality partner Pullman New Delhi Aerocity, our airlinepartner Air France and our media partner Sommelier India Wine Magazine.

The guests enjoyed the following menu:

Amuse-bouche:

Cream of cauliflower and sea lettuce with coconut milk, lentil salad with citrus fruits

First

Crunchy vegetable brick and avocado mousseline with banana

and chickpea hummus with black currant

Second

Slightly poached Oyster, Carrot and Leek Matignon, dry fruit fudge

and ‘Medley’ emulsion with hibiscus

Or

Black olive pissaladière, broth of caramelised onions with burnt bread

Third

Duck breast with absinthe mustard, aubergines with smoked paprika and mustard seeds, reduction of balsamic vinegar with soy

Or

Crunchy Sauerkraut maki, aubergines with smoked paprika and mustard seeds, lemongrass and cumin carrot jus

Cheese:

Camembert flambé with calvados, candied apples

Dessert:

Chocolate mousse, mango carpaccio, candied oranges with Juniper berry

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All Things Nice presented an evening with Michelin Star Chef Nicolas Durif, as he teamed up with Executive Chef Sandeep Kalra and the culinary team of The Ritz-Carlton Bangalore. In 2007, Chef Nicolas Durif was awarded the title ‘Young Talent of Poitou Charentes’ by the Gault & Millau Guide. In December 2017, he received another distinction from the Gault & Millau guide the Trophy of ‘Best Hope in the South-West of France’ and in 2018, he was awarded his first Michelin Star.

Chef Nicolas Durif and Sommelier Nikhil Agarwal co-hosted the evening and attended to a gathering of 90 guests, who were treated to a phenomenal food and wine experience.

These exquisite dinners were paired with Grover Soirée Brut & Grover La Reserve Blanc from Grover Vineyards, Camas Sauvignon Blanc & Camas Pinot Noir from Rad Elan, Yvon Mau Colombard Chardonnay & Ego Bodegas Fuerza from Monika Enterprise and Geisha Blossom from TWG TEA by Sommelier Nikhil Agarwal, CEO -All Things Nice.

Our partners for this event included our hospitality partner The Ritz-Carlton, Bangalore, our airlinepartner Air France and our associate sponsor Citibank.  

The guests enjoyed the following menu:

Amuse-bouche:

Cream of cauliflower and wakame with coconut milk, lentil salad with citrus fruits

First

Crunchy vegetable brick and avocado mousseline with banana

and chickpea hummus with black currant

Second

Slightly poached Oyster, Carrot and Leek Matignon, dry fruit fudge

and ‘Medley’ emulsion with star anise

Or

Black olive pissaladière, broth of caramelised onions with burnt bread

Third

Duck breast with absinthe mustard, aubergines with smoked paprika and mustard seeds, reduction of balsamic vinegar with soy

Or

Crunchy Sauerkraut maki, aubergines with smoked paprika and mustard seeds, lemongrass and cumin carrot jus

Cheese:

Camembert flambé with calvados, candied apples

Dessert:

Chocolate mousse, mango carpaccio, candied oranges with Juniper berry

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All Things Nice presents an evening with Michelin Star Chef Gary Foulkes, as he teams up with Executive Chef Anshuman Bali and the culinary team of JW Marriott Mumbai Sahar. Chef Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK’s most highly-acclaimed establishments.

In April 2016, Gary joined the Michelin-starred restaurant, Angler at South Place Hotel, as Executive Head Chef. He has since retained the restaurant’s Michelin star. The exceptionally talented Chef is on a two-city tour of India with All Things Nice to host a dinner in Mumbai and Delhi this February.

These exquisite dinners will be paired…by Sommelier Nikhil Agarwal, CEO -All Things Nice.

Our partners for this event include our hospitality partner JW Marriott Mumbai Sahar

The 5 course menu for the evening created specially by Chef Gary Foulkes is as follows and has been paired perfectly by Sommelier Nikhil Agarwal.

First course
Chilled avocado gazpacho (v)
horseradish, fig leaf infused oil
Second course

Cured King Crab
green apple, wasabi, cucumber

or
Buratta (v)
strawberry, basil, sweet tomato

Third Course

Lobster
cauliflower, palm heart, lemongrass

or

Roasted cauliflower (v)
cashew nut milk, goat’s curd, masala oil

Fourth course

Rack of lamb
black garlic, crisp lamb shoulder, morels

or

Creamed polenta (v)
morels, black garlic, salsify

Fifth course

Indian mango (v)
coconut, kaffir lime, yoghurt

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All Things Nice presented an evening with Michelin Star Chef Gary Foulkes, as he teamed up with Executive Chef Rahul Sharma and the culinary team of Set’z. Chef Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK’s most highly-acclaimed establishments. In April 2016, Gary joined the Michelin-starred restaurant, Angler at South Place Hotel, as Executive Head Chef. He has since retained the restaurant’s Michelin star.

Chef Gary Foulkes and Sommelier Nikhil Agarwal co-hosted the evening and attended to a gathering of 80 guests, who were treated to a phenomenal food and wine experience.

Our partners for this event included our hospitality partner Set’z at DLF Emporio Mall. Wine partners included Aspri Spirits, Agnetta International, Grover Vineyards. The luxurious TWG was our Tea partner.

The guests enjoyed the following menu:

Third Course

Lobster

Cauliflower, palm heart, lemongrass

or

Roasted cauliflower (v)

Cashew nut milk, goat’s curd, curry leaf

Fourth course

Rack of lamb

Black garlic, crisp lamb shoulder, morels

or

Creamed polenta (v)

Morels, black garlic, honey and thyme glazed celeriac

Fifth course

Indian mango (v)

Coconut, kaffir lime, yoghurt

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