The impetus behind the “Food for Art” Project is the bringing together of art and gastronomy, creating an authentic encounter between an artist and a chef, intimately linking two creative worlds. This innovative program designed by Ruinart aims at connecting together up-and-coming talents on the global food scene to create culinary experiences freely inspired by the partnership between the artist selected for the year, and the wines of the Maison itself.
The program was inaugurated when artist Vik Muniz joined forces with David Toutain, a two-time Michelin star awarded Parisian chef. They were able to explore common ground and fine-tune a menu based on root vegetables. The “Food for Art” program began with a trio made up of the artist, the chef, and Cellar Master Frédéric Panaïotis. Their days working together involved the design of a unique six-handed menu, creative dialogues, inspiring pairings, and outstanding presentations.
“Our techniques, whether they are ancestral or modern, are only there to frame what the product itself has to offer. Vik’s work highlights all this exciting tension between the artisan and the ingredient, between the vine stock and the terroir. I like to bring out this creative tension in my kitchen, to leave our guests feeling disoriented. I also place huge importance on the relationship with texture, it is important that my guests eat with their hands, like going back to their childhood, back to basics, back to their roots.” David Toutain
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