{"id":6968,"date":"2020-03-25T06:22:20","date_gmt":"2020-03-25T06:22:20","guid":{"rendered":"http:\/\/allthingsnice.in\/blog\/?p=6968"},"modified":"2020-03-25T07:54:02","modified_gmt":"2020-03-25T07:54:02","slug":"michelin-star-chef-nicolas-durif-at-the-pullman-hotel-in-new-delhi","status":"publish","type":"post","link":"https:\/\/allthingsnice.in\/blog\/?p=6968","title":{"rendered":"MICHELIN STAR CHEF NICOLAS DURIF AT THE PULLMAN HOTEL IN NEW DELHI"},"content":{"rendered":"\n

All Things Nice presented an evening with Michelin Star Chef Nicolas Durif, <\/strong>as he teamed up with Executive Chef Neeraj Tyagi<\/strong> and the culinary team of Pullman New Delhi Aerocity<\/strong>. In 2007, Chef Nicolas Durif was awarded the title \u2018Young Talent of Poitou Charentes\u2019<\/strong> by the Gault & Millau Guide. In December 2017, he received another distinction from the Gault & Millau guide the Trophy of \u2018Best Hope in the South-West of France\u2019<\/strong> and in 2018, he was awarded his first Michelin Star. <\/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

This\nexquisite dinner was paired with Grover\nSoir\u00e9e Brut and Grover Ch\u00eane Grande R\u00e9serve <\/strong>from Grover Vineyards, Senorita Angel Sauvignon Blanc, Just\nRoberto Pinot Grigio, Senorita Angel Chardonnay, Camas Pinot Noir, Camas\nCabernet Sauvignon from Rad Elan and Remy Martin VSOP from Remy Cointreau by\nSommelier Nikhil Agarwal, CEO -All Things Nice. \n<\/p>\n\n\n\n

Our partners for this event included our co-sponsor Shaze, <\/strong>our hospitality partner Pullman New Delhi Aerocity, <\/strong>our airlinepartner Air France<\/strong> and our media partner Sommelier India Wine Magazine<\/strong>. <\/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 sea lettuce with coconut milk, lentil salad with citrus fruits <\/p>\n\n\n\n

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

Crunchy vegetable brick 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 hibiscus <\/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\nmustard 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, mango carpaccio, candied oranges with Juniper berry <\/p>\n\n\n\n