{"id":6928,"date":"2020-03-24T08:02:07","date_gmt":"2020-03-24T08:02:07","guid":{"rendered":"http:\/\/allthingsnice.in\/blog\/?p=6928"},"modified":"2020-03-25T05:58:21","modified_gmt":"2020-03-25T05:58:21","slug":"michelin-star-chef-nicolas-durif-at-the-ritz-carlton-bangalore","status":"publish","type":"post","link":"https:\/\/allthingsnice.in\/blog\/?p=6928","title":{"rendered":"MICHELIN STAR CHEF NICOLAS DURIF AT THE RITZ CARLTON, BANGALORE"},"content":{"rendered":"\n

All\nThings Nice presented an evening with Michelin\nStar Chef Nicolas Durif, <\/strong>as he teamed up with Executive Chef Sandeep Kalra<\/strong> and the culinary team of The Ritz-Carlton Bangalore<\/strong>. In 2007,\nChef Nicolas Durif was awarded the\ntitle \u2018Young Talent of Poitou Charentes\u2019<\/strong>\nby the Gault & Millau Guide. In December 2017, he received another\ndistinction from the Gault & Millau guide the Trophy of \u2018Best Hope in the South-West of France\u2019<\/strong>\nand in 2018, he was awarded his first Michelin\nStar. <\/strong><\/p>\n\n\n\n

Chef Nicolas Durif and Sommelier Nikhil Agarwal co-hosted the evening and\nattended to a gathering of 90 guests, who were treated to a phenomenal food and\nwine experience. <\/p>\n\n\n\n

These\nexquisite dinners were paired with Grover Soir\u00e9e Brut & Grover La Reserve\nBlanc from Grover Vineyards, Camas Sauvignon Blanc & Camas Pinot Noir from\nRad Elan, Yvon Mau Colombard Chardonnay & Ego Bodegas Fuerza from\nMonika Enterprise and Geisha Blossom from TWG TEA by\nSommelier Nikhil Agarwal, CEO -All Things Nice. <\/p>\n\n\n\n

Our partners for this event included our hospitality partner The Ritz-Carlton, Bangalore, <\/strong>our airlinepartner Air France <\/strong>and our associate sponsor Citibank. <\/strong>\u00a0<\/p>\n\n\n\n

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

Amuse-bouche:<\/strong><\/p>\n\n\n\n

Cream of cauliflower and wakame with coconut milk, lentil salad with citrus fruits<\/p>\n\n\n\n

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

Crunchy vegetable\nbrick and avocado mousseline with banana<\/p>\n\n\n\n

and chickpea hummus with black currant<\/p>\n\n\n\n

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

Slightly poached Oyster, Carrot and Leek Matignon, dry fruit fudge <\/p>\n\n\n\n

and \u2018Medley\u2019 emulsion with star anise<\/p>\n\n\n\n

Or<\/p>\n\n\n\n

Black olive pissaladi\u00e8re, broth of caramelised onions with burnt bread<\/p>\n\n\n\n

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

Duck breast with absinthe mustard, aubergines with smoked paprika and mustard seeds, reduction of balsamic vinegar with soy <\/p>\n\n\n\n

Or<\/p>\n\n\n\n

Crunchy Sauerkraut maki, aubergines with smoked paprika and mustard seeds, lemongrass and cumin carrot jus <\/p>\n\n\n\n

Cheese:<\/strong><\/p>\n\n\n\n

Camembert flamb\u00e9 with calvados, candied apples<\/p>\n\n\n\n

Dessert:<\/strong><\/p>\n\n\n\n

Chocolate mousse,\nmango carpaccio, candied oranges with Juniper berry <\/p>\n\n\n\n