Maison Ruinart Ruinart chose chef Alexandre Gauthier to be the ambassador of this second edition of Food For Art, culinary expression of this year's artistic reinterpretation, signed in 2020 by the British David Shrigley.
The ambassador of this second edition, chef Alexandre Gauthier, started this conversation at La Grenouillère.
In his family, cooking is passed on from father to son. As is the attachment to terroir, namely the Côte d’Opale. This chef has received two Michelin stars, the title Chef de l’Année by Gault-et-Millau (2016), and the status of Officier des arts et des lettres (2019) for La Grenouillère (located in Madelaine-sous-Montreuil).
His culinary compositions are created according to the seasons using simple local products. It’s an authentic and committed cuisine d’auteur, reflecting the adventures it inspires.
Inspired by a unique dialogue between Ruinart's cellar master, Frédéric Panaïotis, and Ruinart's artist of the year, David Shrigley, Alexandre Gauthier creates surprising associations of flavor contrasts for his Unconventional menu hosted at La Grenouillère.
The Unconventional menu, which pairs dishes with Ruinart champagnes, declines familiar flavours in audacious pairings to arouse emotions.
This exclusive Ruinart menu conceived as an eleven-course meal, is available by booking on November, 2, November, 23 and December,14 at La Grenouillère in La Madeleine-Sous Montreuil.
Ruinart Rosé and Dom Ruinart Rosé 2007 vintages, ruinart’s iconic cuvées, will be honoured.
"Crayère powder on black ravioli" Dusted as if using leftovers from David Shrigley’s graffitied carvings in the crayères, crossed with the obscurity of the cellar. Pairing with a Ruinart Rosé "Onion peel confit in a seared soufflé" The dish’s sweetness and delicate bitterness are in harmony with the hue of a vintage Dom Ruinart Rosé. Pairing with a Dom Ruinart Rosé 2004 "In a leaf, capsule of turnip, langoustine" The salinity and delicately smoked flavors are inspired by Ruinart’s grands crus. Pairing with a Dom Ruinart Rosé 2004