Ruinart selects and brings together talents from the international culinary scene to imagine gastronomic experiences  inspired by the vision of the artist of the year and the Maison's iconic cuvées.

For the first-established Champagne House, Art and the arts of the table are the encounter between its sustainable commitments and the exact tastes. The sum of the precise gestures of the chef echoes those of the artist in his workshop who traces his work.

Gastronomy links together the artist’s works and the Maison’s cuvées via a new form of encounter "Food For Art".

During a residency in Reims, the Artist of the Year, the Chef and the Cellar Chef Frédéric Panaïotis, begin a creative dialogue that will initiate the creation of a unique menu.

To introduce the Food for Art cycle, Ruinart brought together Vik Muniz and David Toutain, a Parisian chef who has just been awarded a 2nd Michelin star. They were able to explore their common territories and develop a menu based on the theme of roots...