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Ruinart Rosé x Duck and Grapefruit Salad recipe

The duck and grapefruit salad recipe by Valérie Radou, chef at Maison Ruinart, to be made at home


Ingredients Serves 4

2 duck filets
4 pink grapefruits
2 Carmine endives
1 red onion
1 pomegranate
3 sprigs of basil
3 sprigs of purple basil
1 sprigs of mint
2 tbsp dried hibiscus flowers
½ lemon, juiced
1 tbsp honey
3 tbsp olive oil
1 tbsp sumac
1 tbsp apple cider vinegar
Roquette, mesclun, watercress
Salt and pepper


Valérie Radou explains:
"I chose to prepare a Duck and Grapefruit Salad with Hibiscus-Sumac Vinaigrette to pair with the Ruinart Rosé cuvée. This cuvée is characterized by its spicy notes, which can be paired with seasonal products such as pink grapefruits or pomegranates.
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."

Valérie Radou 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.

Chef Valérie Radou's tip