Prepation: 45 minutes
Cooking time: 35 minutes
6 breasts of poultry (chicken, guinea fowl)
6 mini fennel bulbs
40cl of chicken stock
1/2 teaspoon powdered cardamom
1 table spoon cilantro seeds
Salt, pepper, fleur de sel
30cl vegetable stock
DOM RUINART BLANC DE BLANCS 2009
A RECIPE TO BE PAIRED
Dom Ruinart Blanc de Blancs 2009, as much in the aromas as in the textures, is a fleshy and crunchy wine. It reflects all the characteristics of 2009, an exceptionnal vintage year for chardonnay.
The sunny flavors of the Dom Ruinart Blanc de Blancs 2009 vintage, combined with intense freshness, offer endless possibilities for gastronomic pairings.
This recipe by Valérie Radou, Maison Ruinart's chef, hamoniously adds to the complex flavors of the wine.
MAISON RUINART'S CHEF IN RESIDENCE
Valérie Radou, has years of experience behind her belt, she worked with some of the greatest chefs. She completed her apprenticeship in Saulieu at the gourmet restaurant "La Côte d´Or" under the helm of chef Bernard Loiseau and at Chabichou, a 2-Michelin star restaurant in Courchevel under the watchful eye of chef Michel Rochedy. Wanting to be closer to her guests, Valerie decided to start a home catering business.
For Maison Ruinart, she creates a simple and refined cuisine in line with the season and inspired by regional produce. She goes out and meets with 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.