Arnaud Donckele, the three-Michelin-starred chef of La Vague d'Or at Cheval Blanc St-Tropez and Plénitude at Cheval Blanc Paris, has joined forces with Ruinart to promote a shared vision between champagne and gastronomy.
An inevitable encounter, the result of a natural affinity that has developed over the years and which is now taking form in a lasting collaboration for the next three years.
Chef Arnaud Donckele will actively participate in Ruinart's reflections on its culinary expressions and will develop the gastronomic offerings available in Reims with Valérie Radou, Ruinart’s Chef-in-Residence, as well as for major Ruinart events in France and around the world.
This close collaboration will also be implemented in the two 3-Michelin-star restaurants where Arnaud Donckele works, notably with the creation of signature menus to accompany the prestigious Dom Ruinart cuvées.
« With this taste and flavour artist, Maison Ruinart has launched an authentic collaboration based on shared values: passion for excellence, conscious modernity, discreet elegance and authentic savoir-faire. We are driven by the same desire to create emotion and find a delicate harmony between nature and the creative process. »
FRÉDÉRIC DUFOUR, PRESIDENT OF RUINART
A SINCERE, GENUINE COMMITMENT
Trained alongside Michel Guérard and Alain Ducasse, Arnaud Donckele arrived in 2004 at La Vague d'Or, in Saint-Tropez, where he was given full creative freedom.
In 2013, Arnaud Donckele became the youngest chef to be awarded 3 stars by the Michelin Guide. In 2017, the Gault & Millau Guide awarded him 5 toques and a score of 19/20, later naming him "Chef of the Year" in 2020. Two years later, in 2022, he achieved the distinction of earning three stars in the Michelin Guide in the year after the opening of Plénitude, located in Cheval Blanc Paris. In this intimate establishment, Arnaud Donckele delves into the world of sauces, his signature, which he creates as both sauce chef and perfumer.
Considered one of the most talented chefs of his generation, Arnaud Donckele's cooking is a search for excellence, a love of the land and a respect for nature, while retaining his visionary spirit and his capacity for communication.
His profound knowledge of terroirs and his constantly renewing creativity allow him to extract the products’ most authentic flavours without depriving them of their primary value.