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Ruinart Blanc de Blancs Roasted langoustines with seaweed smashed potatoes

Ingredients Serves 4

4 raw langoustines (size 8/12)
4 finger potatoes
20g of seaweed (wakame, dulse, nori)
1 lemon
Olive oil
Salt and pepper
Lemon Butter Sauce: 
2 shallots
5cl of white wine
100g of room-temperature butter
2 teaspoons of lemon juice

A recipe to be paired with Ruinart Blanc de Blancs cuvée

Valérie Radou explains:
"I chose to prepare roasted langoustines to pair with the Ruinart Blanc de Blancs cuvée. This cuvée is characterized by its aromatic freshness, especially with its acidulous and fruity notes, and its luminous color, with greenish reflections. This  will echo the langoustines.
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

A graduate in the hospitality trade and with several years’ experience, Valérie Radou trained with the greatest chefs and completed her apprenticeship in Saulieu at the gourmet restaurant "La Côte d´Or" by chef Bernard Loiseau, and at Chabichou, 2-Michelin star restaurant by chef Michel Rochedy in Courchevel. With many years of experience, the chef decided to begin a home catering business, driven by the desire to cook as close as possible to her guests and to provide a service to people. For Maison Ruinart, she imagines a simple and refined cuisine, in the right tone of the season. Inspired by the products of the region. She does not hesitate to go and meet 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.

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