Dom Ruinart Vintage 2010
A launch dinner
Collaboration with Champagne house Ruinart and chefs Philippe Mille (**) and Valérie Radou, chef at Maison Ruinart, to create the launch dinners for Dom Ruinart 2010.
Wines, textures and materials
Wine and food in harmony. Textures and materials echo the wines of Maison Ruinart. ‘Coteaux lumineux’ and Blanc de Blancs accompany appetisers tracing a journey from vine to glass. ‘Passage au noir’ and Dom Ruinart 2010 introduce a starter recalling the years of maturation. ‘Vie de la matière’, the main course, is also paired with Dom Ruinart 2010, reflecting the transformations taking place in the chalk cellars.
Finally, the dessert ‘Remuage’, paired with Dom Ruinart Rosé 2007, pays tribute to the gestures of the experts through a play of textures and temperatures.
“Côteaux lumineux”
Elevating the beginning of winemaking: the transition from the plant to the transformation of wine. Harmony between nature and people.
Recipe and pairing
Asparagus and fennel salad with fennel water, pomelo, oyster leaves, finger lime and croutons,
lemon olive oil, aerated vinegared asparagus juice and gold leaf.
Paired with Dom Ruinart Blanc de Blancs to highlight vitality, freshness and vegetal influence.
Elevating the beginning of winemaking: the transition from the plant to the transformation of wine. Harmony between nature and people.
Recipe and pairing
Asparagus and fennel salad with fennel water, pomelo, oyster leaves, finger lime and croutons,
lemon olive oil, aerated vinegared asparagus juice and gold leaf.
Paired with Dom Ruinart Blanc de Blancs to highlight vitality, freshness and vegetal influence.
“Passage au noir”
Telling the story of a descent through the layers of soil, into the chalk cellar and the champagne’s passage into darkness.
Layers of different materials evoke the strata of the soil. Beneath them, a structured arrangement recalls stacked bottles in a predominantly dark world. Earthy, mineral and damp notes.
Telling the story of a descent through the layers of soil, into the chalk cellar and the champagne’s passage into darkness.
Layers of different materials evoke the strata of the soil. Beneath them, a structured arrangement recalls stacked bottles in a predominantly dark world. Earthy, mineral and damp notes.
Celery layered with seaweed, caviar soil.
Seaweed sabayon and champagne sauce made from extracted celery juice.
Paired with Dom Ruinart 2010 to highlight concentration, length on the palate and the marks of time.
Seaweed sabayon and champagne sauce made from extracted celery juice.
Paired with Dom Ruinart 2010 to highlight concentration, length on the palate and the marks of time.
“Vie de la Matière”
Telling the story of wine’s apparent sleep, which conceals the life of its chemical transformation. Cork and chalk impart aromas to the wine. A dish exploring the chemistry of matter.
Telling the story of wine’s apparent sleep, which conceals the life of its chemical transformation. Cork and chalk impart aromas to the wine. A dish exploring the chemistry of matter.
Poultry and grilled tofu cooked in an almond, salt and cork crust, with tea powder.
Chawanmushi: vegetable jelly inspired by poule au pot, potato cream with green coffee.
Cooking-juice sauce with almond milk and verjuice.
Chawanmushi: vegetable jelly inspired by poule au pot, potato cream with green coffee.
Cooking-juice sauce with almond milk and verjuice.
Paired with Dom Ruinart Blanc de Blancs 2010 to highlight the influence of chalk and cork, its fresh, whey-like nose, concentration, minerality and texture.
Remuage
Evoking the ancestral gestures of riddling and their effect on the lees.
Evoking the ancestral gestures of riddling and their effect on the lees.
Creamy fromage blanc espuma, red berries and grapefruit, feuilletine, pepper sorbet and red berry bavarois, topped with puffed tapioca pearls, strawberry caviar, raspberry pieces and popping sugar.
Paired with Dom Ruinart Rosé 2004 in magnum to highlight the influence of yeast.
