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Ruinart supports the moderate consumption of wine and spirits through Moët Hennessy, a member of Wine in Moderation.
PLEASE DRINK RESPONSIBLY
Ruinart supports the moderate consumption of wine and spirits through Moët Hennessy, a member of Wine in Moderation.
PLEASE DRINK RESPONSIBLY
BREAKING FREE FROM CONVENTIONS
The ambassador of this second edition, chef Alexandre Gauthier, started this conversation at La Grenouillère.
In his family, cooking is passed on from father to son. As is the attachment to terroir, namely the Côte d’Opale. This chef has received two Michelin stars, the title Chef de l’Année by Gault-et-Millau (2016), and the status of Officier des arts et des lettres (2019) for La Grenouillère (located in Madelaine-sous-Montreuil).
His culinary compositions are created according to the seasons using simple local products. It’s an authentic and committed cuisine d’auteur, reflecting the adventures it inspires.
Inspired by a unique dialogue between Ruinart's cellar master, Frédéric Panaïotis, and Ruinart's artist of the year, David Shrigley, Alexandre Gauthier creates surprising associations of flavor contrasts for his Unconventional menu hosted at La Grenouillère.
HOSTED AT LA GRENOUILLÈRE
The Unconventional menu, which pairs dishes with Ruinart champagnes, declines familiar flavours in audacious pairings to arouse emotions.
This exclusive Ruinart menu conceived as an eleven-course meal, is available by booking on November, 2, November, 23 and December,14 at La Grenouillère in La Madeleine-Sous Montreuil.
Ruinart Rosé and Dom Ruinart Rosé 2007 vintages, Ruinart’s iconic cuvées, will be honoured.
Crayère powder on black ravioli
Dusted as if using leftovers from David Shrigley’s graffitied carvings in the crayères, crossed with the obscurity of the cellar.
Pairing with a Ruinart Rosé
Onion peel confit in a seared soufflé
The dish’s sweetness and delicate bitterness are in harmony with the hue of a vintage Dom Ruinart Rosé.
Pairing with a Dom Ruinart Rosé 2004
In a leaf, capsule of turnip, langoustine
The salinity and delicately smoked flavors are inspired by Ruinart’s grands crus.
Pairing with a Dom Ruinart Rosé 2004
Ruinart is extending the experience of its artistic Carte Blanche of the year through gastronomy.
Maison Ruinart is organising a meeting between six international chefs and the artist Carte Blanche 2022: Jeppe Hein.
David Toutain, star chef, reinterprets the theme of Carte Blanche 2019 as part of the Food For Art program.
