Through encounters between artists and chefs, Food For Art contributes to the merging of art and gastronomy, two forms of creative expression that have in common the search for emotion. Desirous of inventing a responsible epicureanism, Ruinart cultivates ties with a community of international chefs whose values the Maison shares.
CHEFS x EVA JOSPIN
In 2023, the Food For Art program proposes to elevate a simple product into a delicate work of art, like cardboard giving birth to a forest or grapes transformed into champagne.
For Carte Blanche 2023, artist Eva Jospin collaborates with four renowned chefs, including Arnaud Donckele, crafting a harmonious blend of fine dining, culinary artistry, and artistic expression.
Having trained with renowned chefs Michel Guérard and Alain Ducasse, Arnaud Donckele joined La Vague d'Or in Saint-Tropez in 2004, where he was granted full creative freedom. In 2013, he became the youngest chef to earn 3 Michelin stars. The Gault & Millau Guide honoured him with 5 toques and a 19/20 score in 2017, and named him "Chef of the Year" in 2020. In 2022, his restaurant Plénitude at the Cheval Blanc Paris hotel earned 3 stars in its opening year.
Arnaud Donckele is celebrated as one of the most gifted chefs of his generation with a cuisine rooted in excellence, passion, and respect for nature, all while upholding his visionary spirit and commitment to passing on his knowledge.
Florence Knight, a British chef, author of ONE: A Cook and Her Cupboard, and Sunday Times food writer, first took the helm as head chef at St Clement's, an exclusive restaurant in Middle Temple, London. Later, she opened Polpetto in Soho. Her success from the start stemmed from her affinity for simple, unpretentious cooking. Her various journeys to Venice inspired the restaurant's ever-evolving menu.
Chef Florence Knight is dedicated to serving imaginative cuisine using locally sourced, seasonal ingredients. This meticulous selection process gives rise to a continually changing menu.
Mattia Bianchi, graduated from Bardolino's hotel school, embarked on his culinary journey at Villa del Quar under the guidance of Bruno Barbieri. In 2010, he ventured to London, followed by Australia in 2014 to perfect his skills.
In 2016, Mattia returned to Italy, joining Borsari 36 in Verona. In 2019, he was named executive chef of Byblos Art Hotel Villa Amistà's restaurant, which earned a Michelin star in 2021.
DISCOVER THE RESTAURANT
Sophia, a German chef born and raised in Berlin, relocated to France as a teenager with her parents. She honed her skills at the renowned Institut Paul Bocuse in Lyon and under Alain Ducasse's tutelage. After serving as sous-chef for four and a half years at the Michelin-starred Weinbar Rutz, Sophia took the helm at Panama and later at Lovis, both in Berlin.
At the famed Hotel Wilmina's garden, once a prison, Sophia Rudolph and her team put a fresh spin on classic German dishes. The chef is celebrated for striking a harmonious balance between French haute cuisine and relaxed family-style dining.
After a solid education in hotel management, Valérie Radou trained with the greatest chefs and completed her apprenticeship in Saulieu at Bernard Loiseau's gastronomic restaurant "La Côte d'Or" and "Chabichou", the restaurant of Michelin-star chef Michel Rochedy in Courchevel. With several years of experience under her belt, the chef decided to launch her career as a "home chef", driven by the desire to cook in proximity of her guests. For Ruinart, she created 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 craftsmen.