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Ruinart Blanc de Blancs x Sea bass carpaccio with citrus and crisp vegetables
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Ingredients Serves 4

320g of sea bass filet
2 limes
4 tablespoons of olive oil
Fleur de sel and pepper
1 celery stalk
2 mini-fennels
1 Granny Smith apple
Several radishes
1 bundle of watercress
1 egg yolk
10cl grape seed oil
Edible flowers and sprigs of herbs

A RECIPE TO BE PAIRED WITH Ruinart Blanc de Blancs cuvée

Valérie Radou explains:
"I chose to prepare a see bass carpaccio to pair with the Ruinart Blanc de Blancs cuvée. This cuvée is characterized by its aromatic freshness, especially with its acidulous and fruity notes, and its luminous color, with greenish reflections. This transparent aspect will echo the color and the freshness of the sea bass carpaccio.
In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."

Maison Ruinart's chef in residence Valérie Radou

A graduate in the hospitality trade and with several years’ experience, Valérie Radou trained with the greatest chefs and completed her apprenticeship in Saulieu at the gourmet restaurant "La Côte d´Or" by chef Bernard Loiseau, and at Chabichou, 2-Michelin star restaurant by chef Michel Rochedy in Courchevel. With many years of experience, the chef decided to begin a home catering business, driven by the desire to cook as close as possible to her guests and to provide a service to people.

For Maison Ruinart, she imagines a simple and refined cuisine, in the right tone of the season. Inspired by the products of the region. She does not hesitate to go and meet local producers and artisans. In close collaboration with Maison Ruinart's Cellar Master, Frédéric Panaiotis, she creates recipes in perfect harmony with the Ruinart cuvées. Discover her recipes, to be prepared at home, or to taste every weekend from March 2021 at Maison Ruinart, 4 rue des Crayères, Reims.

Valérie Radou chef's tip

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