Culinary Experience at Apricity with Rémy Martin
In the latest installment of our Chef’s World Series, we hosted an exclusive supper club event with Rémy Martin at the newly opened Apricity, founded by New Zealand-born chef Chantelle Nicholson. Upon arrival, guests were welcomed with a zero-waste Rémy Martin cocktail, crafted from beetroot offcuts, pressed into juice, and combined with brown sugar, setting a sweet tone for the evening.
The Ethos of Sustainability
Chef Chantelle Nicholson guided guests through the restaurant’s ethos. Notably, chairs and staff uniforms were made from recycled Coca-Cola bottles, lamp shades from oyster shells, and reclaimed sinks throughout the bathrooms. Sustainability was a recurring theme during the event. The primal elements are essential to the quality of Rémy Martin cognac, while Apricity emphasizes a hyper-seasonal, zero-waste approach. The evening’s menu celebrated sustainable produce, showcasing its perfect pairings with Rémy Martin.
Guided Tasting Experience
A standout moment for many guests was the guided Rémy Martin XO tasting, led by brand ambassador Jack Charlton, complemented by caramelised whey fudge made from the whey, a by-product of Apricity’s house-made ricotta.
Closing Thoughts
As the evening concluded, guests shared fond farewells, and they were encouraged to take their seeded menus home to plant, watching the wildflower mix sprout in their gardens.
Rémy Martin Apricity Zero-Waste Menu
- Caramelised onion doughnut
- Telmont Réserve Brut Champagne
- Cuttlefish, Isle of Wight tomatoes, pork fat crumbs, smoked emulsion
- 2021 Naturtrüb, Grüner Veltliner, MA Arndorfer Mitges, Kamptal, Austria
- Devon pork collar, wild garlic, chickpea, leek with Pink Fir potatoes, miso aioli, baby kale, hemp tahini, crispy onions
- 2020 Ink, Zweigelt and St Laurent, Judith Beck, Burgendland, Austria
- Caramelised whey fudge
- Rémy Martin XO
- Chouxnut, rhubarb, honeycomb, cream
- Rémy Martin TERCET
