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Dom Ruinart Blanc de Blancs 2009 x Poultry

Dom Ruinart 2009 x

Free-range poultry, fennel, orange


Ingredients Serves 6

Prepation: 45 minutes
Cooking time: 35 minutes

6 breasts of poultry (chicken, guinea fowl)
6 mini fennel bulbs
1 shallot
40cl of chicken stock
1/2 teaspoon powdered cardamom
1 table spoon cilantro seeds
3 oranges
Lemon juice
Salt, pepper, fleur de sel
500g fennel
1 onion
30cl vegetable stock


Dom Ruinart Blanc de Blancs 2009, as much in the aromas as in the textures, is a fleshy and crunchy wine. It reflects all the characteristics of 2009, an exceptionnal vintage year for chardonnay.

The sunny flavors of the Dom Ruinart Blanc de Blancs 2009 vintage, combined with intense freshness, offer endless possibilities for gastronomic pairings.

This recipe by Valérie Radou, Maison Ruinart's chef, hamoniously adds to the complex flavors of the wine. 

Maison Ruinart's chef in residence Valérie Radou

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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