richard nicoll ss13 in three courses

Richard Nicoll recently celebrated his Spring/Summer 2013 collection with an intimate meal in the private dining room of London's Tom Aitkens Restaurant in the ultra-chic Chelsea district.  And though he doesn't say as much on his blog, we think perhaps the food was designed to complement the glorious colours of Spring/Summer collection.  It was all there, the bright salmon, the muddled apple, the creme fraiche; in essence, it was Richard Nicoll's Spring/Summer 2013 collection in three courses.  And, boy, did it look delicious!

For the starter...

Cured salmon, perfectly complemented by this bright salmon-coloured strapless dress, perfect for summer.

With a bed of jasmin-infused apples, in a pale yellow, the colour of this modern shift dress.


A consumme of apples and celeriac, brewed into a delightfully cheerful yellow tone, much like the colour of Nicoll's finale dress.

Muddled with truffle creme fresh, to give the dish a darker dimension, similar to the way Nicoll paired grey with yellow in his SS13 show.
And, for dessert...

Creme fraiche!

Lots of creme fraiche, and a yogurt parfait.  The perfect pairing with all the creamy whites from his SS13 collection.


bloglovin' . twitter . facebook . weibo .

No comments:

Post a Comment