Wine & food pairings
Talented chefs imagined refined recipes, to be paired with Maison Ruinart's emblematic cuvées
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BUY NOW ON CLOS19Talented chefs imagined refined recipes, to be paired with Maison Ruinart's emblematic cuvées
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Carpaccio de Saint-Jacques, crème aigrelette & citron caviar, écailles de radis green-meat, poudre de nori : la recette d'Antonin Bonnet, chef du restaurant étoilé Quinsou à Paris, pour Food For Art
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