For over 290 years, the first-established Champagne House has marked its history through artistic reinterpretations. Encouraging creative dialogue, Maison Ruinart enriches its artistic reinterpretation with a culinary experience.
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.
Maison Ruinart choosed Alexandre Gauthier, the enfant terrible of the French Gastronomy, to be the Ambassador of the 2020 Edition of the Food For Art Encounter.
At his two-Michelin starred restaurant, the Chef imagined an artful cuisine d’auteur to pair with Ruinart champagnes through an "Unconventional Bubbles" menu.
His culinary compositions are created according to the seasons using simple local products.
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...
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