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