— February 6, 2013 —
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 Vogue.co.uk 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...
Lots of creme fraiche, and ayogurtparfait. The perfect pairing with all the creamy whites from his SS13 collection.