Preparation time: 40 minutes
Resting time: 30 minutes
Baking time: 45 minutes
210g of flour
100g of butter
5g of salt
75ml of water
3 yellow courgettes
3 green courgettes
100g of fresh goat cheese
50g of ricotta
3 sprigs thyme
THE RUINART BRUT CUVÉE
A RECIPE TO BE PAIRED WITH
Ruinart Brut is the very first expression of the Ruinart Taste. The cuvée is characterized by its vibrant clear yellow robe with glints of gold, and its notes of well-ripened stone fruits.
A perfect champagne for aperitifs. It may also be served with refined, light starters such as poached oysters or seared scallops, or with a main dish such as sole meunière, or a tender fowl.
It is also excellent with young cheeses, thus pairing perfectly with the recipe of Valerie Radou's vegetables tart.
The chef explains: "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, 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.
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The harmonious balance of Ruinart Brut combines fresh chardonnay with well-structured pinot noir, and fruity meunier.
Scallop carpaccio recipe by Antonin Bonnet, chef of Quinsou restaurant in Paris, to be made at home.
Every weekend, Maison Ruinart invites you to its table for an exceptional brunch made of local products.