In keeping with Ruinart's commitment to fighting global warming, the brunch menu varies according to the seasonality and availability of the produce.
Here are some examples of dishes that can make up the buffet menu: gravlax salmon with beet and red onion pickles, chard and pinenuts tart, Champagne lentils with spices, orecchiette with roasted vegetables and basil pesto, fennel salad with orange, cold meats (Pâté en croûte, Champardennaise terrine, Reims ham. ...), a variety of cheeses (Chaource, Langres, Tomme des Ardennes...) and various desserts (rhubarb pie, marble with two chocolates, pink Reims biscuit soft cake, apricot and almond pie, pancakes...).
Eggs are also available and served at the table.
Brunch experience does not include chalk cellars visit.