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Ruinart Brut x vegetables tart

Ruinart Brut x

Tart ringed with seasonal vegetables and goat cheese

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Ingredients Serves 4

Preparation time: 40 minutes
Resting time: 30 minutes
Baking time: 45 minutes

210g of flour
100g of butter
5g of salt
75ml of water
3 yellow courgettes
3 green courgettes
4 carrots
100g of fresh goat cheese
50g of ricotta
1 egg
3 sprigs thyme

A recipe to be paired with the Ruinart Brut cuvée

Ruinart Brut is the very first expression of the Ruinart Taste. The cuvée is characterized by its vibrant clear yellow robe with glints of gold, and its notes of well-ripened stone fruits.

A perfect champagne for aperitifs. It may also be served with refined, light starters such as poached oysters or seared scallops, or with a main dish such as sole meunière, or a tender fowl.

It is also excellent with young cheeses, thus pairing perfectly with the recipe of Valerie Radou's vegetables tart. 

The chef explains: "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."

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.

Chef Valérie Radou's tip

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