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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
In the heart of its exceptional setting, the Maison has several adaptable spaces to accommodate each of your events.
The gastronomic offer is designed by Chef Arnaud Donckele and orchestrated by the Maison's resident chef in Reims, Valérie Radou. Seasonal menus highlight the products of the Champagne terroir and enhance the aromatic profiles of Ruinart's iconic cuvées.
In an intimate dining room, Maison Ruinart offers you "Petit R", a visual and immersive culinary experience. From course to course, the Maison's history, its iconic places, and figures are retraced before your eyes.
Very rarely open to the public, this unique experience has been specifically designed for your tailor-made events. It is offered to you for lunch or dinner.
To preserve the exclusive nature of the experience, the Maison has chosen to limit the maximum number of guests to 12 people.
In 2023, Arnaud Donckele made a three-year commitment to championing a shared vision of champagne and fine dining with Maison Ruinart. He is actively involved in discussions on how Ruinart is expressed through gastronomy, and works with Valérie Radou to develop the menus served in Reims and for major events in France and around the world.
Having trained with Michel Guérard and Alain Ducasse, Arnaud Donckele joined La Vague d’Or in Saint-Tropez in 2004,
In 2013, he became the youngest three-star chef in the MICHELIN Guide. In 2017, the Gault & Millau Guide awarded him five toques (chef’s hats), before naming him Chef of the Year 2020. In 2022, he obtained three stars in the first year of Plénitude, his restaurant in the heart of Cheval Blanc, Paris.
Arnaud Donckele’s cuisine reflects his desire for excellence, his love of the land and his respect for nature, while retaining his visionary spirit and his ability to convey expertise.
Maison Ruinart’s resident chef Valérie Radou creates simple, refined cuisine that reflects the seasons. Inspired by Champagne’s regional produce, she goes out to find local producers and artisans. She creates a range of dishes to complement Ruinart’s signature cuvées in close collaboration with our cellar master and Arnaud Donckele.
Having trained with some of the greatest chefs, Valérie Radou began working as an apprentice at Bernard Loiseau’s restaurant La Côte d’Or in Saulieu, which she followed with a stint at Chabichou, Michel Rochedy’s Michelin-starred restaurant in Courchevel. Driven by a desire to be in closer contact with her guests after several years in the kitchen, she then decided to pursue a home-catering business.
Maison Ruinart
4 rue des Crayères, Reims
France
By car: Take the A4 exit for Reims/Saint Rémi heading towards Luxembourg. Parking is available on weekdays after 4:00 p.m. and at weekends.
By train: Get off at Reims Centre or Champagne-Ardenne TGV station.
Explore the Maison Ruinart Crayères. These natural chalk cellars are a UNESCO world heritage site.
Every weekend, Maison Ruinart invites you to its table for an exceptional lunch.
In the heart of the crayères, the artists duo Mouawad Laurier has created a visual and sound experience.
