{"id":6851,"date":"2020-03-23T08:19:20","date_gmt":"2020-03-23T08:19:20","guid":{"rendered":"http:\/\/allthingsnice.in\/blog\/?p=6851"},"modified":"2020-03-23T09:40:27","modified_gmt":"2020-03-23T09:40:27","slug":"michelin-star-chef-gary-foulkes-at-setz-new-delhi","status":"publish","type":"post","link":"https:\/\/allthingsnice.in\/blog\/?p=6851","title":{"rendered":"Michelin Star Chef Gary Foulkes at Setz, New Delhi"},"content":{"rendered":"\n

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\u2019z. Chef Gary Foulkes has a wealth of experience, with over two decades of working in Michelin-starred restaurants and in some of the UK\u2019s 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\u2019s Michelin star. <\/p>\n\n\n\n


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. <\/p>\n\n\n\n


Our partners for this event included our hospitality partner Set\u2019z at DLF Emporio Mall. Wine partners included Aspri Spirits, Agnetta International, Grover Vineyards. The luxurious TWG was our Tea partner.<\/p>\n\n\n\n

The guests enjoyed the following menu:<\/p>\n\n\n\n

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First\ncourse<\/strong><\/strong><\/p>\n\n\n\n

Chilled\navocado gazpacho (v)<\/strong><\/p>\n\n\n\n

Horseradish, fig leaf, Green tea<\/p>\n\n\n\n

Second course<\/strong><\/p>\n\n\n\n

Cured Kingfish<\/strong><\/p>\n\n\n\n

Green apple,\nwasabi, cucumber<\/p>\n\n\n\n

or<\/p>\n\n\n\n

Buratta (v)<\/strong><\/p>\n\n\n\n

Strawberry,\nbasil, sweet tomato<\/p>\n<\/div><\/div>\n\n\n\n

Third Course<\/strong><\/p>\n\n\n\n

Lobster<\/strong><\/p>\n\n\n\n

Cauliflower, palm\nheart, lemongrass<\/p>\n\n\n\n

or<\/p>\n\n\n\n

Roasted cauliflower (v)<\/strong><\/p>\n\n\n\n

Cashew nut milk, goat’s\ncurd, curry leaf<\/p>\n\n\n\n

Fourth course<\/strong><\/p>\n\n\n\n

Rack of lamb<\/strong><\/p>\n\n\n\n

Black garlic, crisp lamb\nshoulder, morels<\/p>\n\n\n\n

or<\/p>\n\n\n\n

Creamed polenta (v)<\/strong><\/p>\n\n\n\n

Morels, black garlic,\nhoney and thyme glazed celeriac<\/p>\n\n\n\n

Fifth course<\/strong><\/strong><\/p>\n\n\n\n

Indian mango (v)<\/strong><\/p>\n\n\n\n

Coconut, kaffir\nlime, yoghurt<\/p>\n\n\n\n