Ruinart est en faveur d'une consommation modérée de ses produits par le biais de Moët Hennessy, membre de l'organisation Wine in Moderation.
L'ABUS D'ALCOOL EST DANGEREUX POUR LA SANTÉ, À CONSOMMER AVEC MODÉRATION.
ART AND GASTRONOMY MEET
On 12 October 2022, Chef Adam Byatt and Ruinart Carte Blanche Artist Jeppe Hein are set to bring art and gastronomy together during Frieze London art fair.
Enjoy a 5-course dining experience matching Ruinart's emblematic cuvées.
Inspired by Jeppe Hein's installation for Ruinart, Right Here, Right Now, Chef Adam Byatt created a menu playing with senses, shapes and colors.
Two sittings on 12 October: one lunch at 12:30pm and one dinner at 7pm.
Only available on reservation – £200/pers.
Limited number of seats.
Park Village Studios, Regent's Park.
1 Park Village East London NW1 7PX United Kingdom
A SEASONAL SIGNATURE
The menu includes an interactive course responsive to the seasons, vases of autumnal edible leaves will accompany a bowl of forest-based vegetables with a tea made from seaweed, which, when poured will reveal the true nature of the dish. Other dishes include Vegan Caviar, served by hand, recreating, and possibly reshaping how traditional caviar is seen, made and used.
The main course will be a whole autumn truffle, cooked and wrapped in a brioche dough, baked, and served with a plant-based sauce Périgord, raisins and a carpaccio of fresh ceps.
There will be a course of crisp Chardonnay grape vine leaves, a dish called Blanc de Blancs with every component pure white, lacking in vibrancy but not flavour, this dish will depict the chalk terroirs on which the grapes for Ruinart are grown.
“This menu is designed to inspire, make our guests think, interact, and be immersed in the experience from beginning to end”
CHEF'S PORTRAIT
The ambassador of Ruinart Carte Blanche program of 2022, chef Adam Byatt, started his seasonal and sustainable philosophy with the opening of Thyme, in 2004. Then, in 2006, he opened his second restaurant, Trinity, and his third, Bistro Union, in 2011.
Trinity holds a Michelin star and is part of the Times' Top 100 restaurants in the UK.
His culinary signature is inspired by seasonality, great outdoors, but also by a strong desire to give back to the community : he has worked for many charities, schools and colleges in the UK.
