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RUINART ROSÉ IN MAGNUM x SPICE-BUTTERED TURKEY WITH ASSORTED SQUASH AND CRANBERRY SAUCE

The spice-buttered turkey with assorted squash and cranberry sauce recipe by Valérie Radou, chef at Maison Ruinart, to be made at home

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INGREDIENTS Serves 8

Spice-Buttered Turkey:
One turkey (4 kg) emptied - 2 onions - 2 carrots - half a head of garlic - A bundle of aromatic herbs (thyme, bay leaf, parsley, basil, rosemary, tarragon) - 100g softened butter - 2 slices of gingerbread loaf - 450g cranberries - 40g raisins - 25cl orange juice - 50g brown sugar

Roasted Squash:
1 butternut squash - 1 red kuri squash - 2 red onions - 15cl honey - 2 teaspoons five-spice
powder - Grilled pumpkin seeds - 4 tablespoons olive oil - 3 garlic cloves - Rosemary -1 tsp fleur de sel

Pickled Butternut Squash: 
400g butternut squash - 300ml water - 15/20cl apple cider vinegar - 80/100g sugar - 2 teaspoons salt - 3 slices of ginger - 1 clove of garlic (peeled) - Zest from one orange - Coriander and mustard seeds - Rosemary

THE RUINART ROSÉ CUVÉE IN MAGNUM

Valérie Radou explains:
"I chose to prepare a spice-buttered turkey with assorted squash and cranberry sauce to pair with the Ruinart Rosé cuvée in Magnum. This cuvée is characterized by its spicy notes, which can be paired with seasonal products such as butternut squash or red kuri squash.
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

Valérie Radou, has years of experience behind her belt, she worked with some of the greatest chefs. She completed her apprenticeship in Saulieu at the gourmet restaurant "La Côte d´Or" under the helm of chef Bernard Loiseau and at Chabichou, a 2-Michelin star restaurant in Courchevel under the watchful eye of chef Michel Rochedy. Wanting to be closer to her guests, Valerie decided to start a home catering business.

For Maison Ruinart, she creates a simple and refined cuisine in line with the season and inspired by regional produce. She goes out and meets with 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.

Chef Valérie Radou's tip

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