Valérie Radou offers you a perfect pairing of the tangy, fruity notes of a sea bass carpaccio with citrus fruits and crunchy vegetables, to be served with the aromatic freshness of Ruinart Blanc de Blancs champagne, the House’s emblematic cuvée. Chef Valérie Radou explains:
« The Ruinart Blanc de Blancs is characterised by its aromatic freshness, notably with its acidulous and fruity notes, and its luminous colour, with its green highlights. It goes perfectly with the transparency and freshness of the sea bass carpaccio. To build the aromatic match between the wine and the dish, I discuss with the oenological team. It’s a discussion between us to create dishes in harmony with the wines of the House »
After a solid education in hotel management, Valérie Radou trained with the greatest chefs and completed her apprenticeship in Saulieu at Bernard Loiseau’s gastronomic restaurant “La Côte d’Or” and at Chabichou, the starred restaurant of chef Michel Rochedy in Courchevel. With several years of experience under her belt, the chef decided to launch her career as a “home chef”, driven by the desire to cook as close as possible to her guests. For 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 craftsmen.
In close collaboration with the cellar master of the Ruinart House, Frédéric Panaïotis, she creates, in a flash, recipes in perfect harmony with the Ruinart cuvées. Discover her recipes, to prepare at home or to taste every weekend from March 2021 at the Maison Ruinart, 4 rue des Crayères, Reims.
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