320g of sea bass filet
4 tablespoons of olive oil
Fleur de sel and pepper
1 celery stalk
1 Granny Smith apple
1 bundle of watercress
1 egg yolk
10cl grape seed oil
Edible flowers and sprigs of herbs
RUINART BLANC DE BLANCS CUVÉE
A RECIPE TO BE PAIRED WITH
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, 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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