Category Archives: Our Blog
All Things Nice hosted a Blind Tasting of Scotch Single Malt & Paul John Single Malt with Windsor Realty
All Things Nice hosts a Paul John Whisky Tasting at the newly opened Park Hotel in Mumbai
Paul John Single Malt Whisky Tasting by Sommelier Nikhil Agarwal for members of the Indo French Chamber of Commerce & Industry at Intercontinental Marine Drive
Whisky Tasting by Sommelier Nikhil Agarwal in Delhi for Godrej Properties
All Things Nice hosted an Evening of Fine jewellery and fine wine at The A Club for All Things Nice members
PAUL JOHN TASTING WITH GURKHA CIGARS BY SOMMELIER NIKHIL AGARWAL AT DOME, INTERCONTINENTAL MARINE DRIVE FOR ALL THINGS NICE MEMBERS
All Things Nice hosted a magical evening at the Chambers at the Taj Mahal Palace Mumbai with small plates / appetizers curated by Masterchef Australia Chef Sarah Todd and a range of fine wines & spirits from 13 different countries by Sommelier Nikhil Agarwal
Michelin Star Chef Stephane Gaborieau dinner at Sofitel Hotel in Mumbai
All Things Nice presents an evening with Michelin Star Chef Stéphane Gaborieau, as he teams up with Executive Chef Neeraj Rawoot and the culinary team of Sofitel Mumbai BKC. In 2004, Chef Stephane Gaborieau won the title ‘Best Chef of France’ and was awarded his first Michelin Star in 2008 for his restaurant Le Pergolèse in Paris. The exceptionally talented Chef is on a two-city tour of India with All Things Nice to host a dinner in Mumbai and Bangalore this October.
These exquisite dinners will be paired with Grover Soiree Brut, Art Collection Rose and Chene from Grover Zampa Vineyards, Bodegas Valdemar Blanco, Spain from Flipsydee and Premius Bordeaux White from Monika Enterprise by Sommelier Nikhil Agarwal, CEO -All Things Nice.
Our partners for this event include our co-sponsor Hafele, French luxury hotel, Sofitel Mumbai BKC and TWG Tea.
The 5 course menu for the evening created specially by Chef Stéphane Gaborieau is as follows
First course
Wild mushroom croquette, cream of artichoke with walnut oil, artichoke chips
Second course
Charlotte of candied vegetables, emulsion of basil leaves with pine nuts
Third course
Sea bass in black olive crust, citrus fennel compote, star anise fish fumet
or
Vegetable broth risotto, zucchini mousse with pesto
Fourth course
Chicken ballotine stuffed with tarragon lobster, truffle potato press, reduced jus
or
Fresh pasta cannelloni, julienne of root vegetables with saffron, espelette pepper coulis
Fifth course
Bavarian dome of exotic fruits, curry flavoured coulis
Michelin Star Chef Stephane Gaborieau dinners at The Ritz Carlton, Bangalore
All Things Nice presented an evening with Michelin Star Chef Stéphane Gaborieau, as he teamed up with Executive Chef Bruno Cerdan and the culinary team of The Ritz-Carlton, Bangalore. In 2004, Chef Stéphane Gaborieau won the title ‘Best Chef of France’ and was awarded his first Michelin Star in 2008 for his restaurant Le Pergolèse in Paris.
Chef Stéphane Gaborieau and Sommelier Nikhil Agarwal co-hosted the evening and spoke to the gathering of 75 guests, which included the crème de la crème of Bangalore society and corporate honchos, who were treated to a phenomenal dinner experience.
Chef Stéphane Gaborieau presented a fabulous 5 course menu showcasing his style of cuisine, which respects products and flavours, paired with Indian and International wines by Sommelier Nikhil Agarwal – CEO All Things Nice.
These exquisite dinners were be paired with Grover Zampa Soirée Brut, Art Collection Rosé, Vijay Amritraj Réserve Collection White and Chêne Grande Réserve from Grover Zampa Vineyards and Nederburg The Wine Masters Sauvignon Blanc, South Africa and Casillero del Diablo Chardonnay Réserve, Chile from Aspri Spirits.
Our partners for this event included The Ritz-Carlton, Bangalore as our hospitality partner, Truefitt & Hill and TWG tea.
The guests enjoyed the following menu:
First course
Wild mushroom croquette, cream of artichoke with walnut oil, artichoke chips
Second course
Charlotte of candied vegetables, emulsion of basil leaves with pine nuts
Third course
Sea bass in black olive crust, citrus fennel compote, star anise fish fumet
or
Fresh pasta cannelloni, julienne of root vegetables with saffron, espelette pepper coulis
Fourth course
Chicken ballotine stuffed with tarragon lobster, truffle potato press, reduced jus
or
Vegetable broth risotto, zucchini mousse with pesto
Fifth course
Bavarian dome of exotic fruits, curry flavoured coulis