{"id":27267,"date":"2020-12-31T18:08:05","date_gmt":"2020-12-31T17:08:05","guid":{"rendered":"https:\/\/www.champmarket.com\/magazine-champagne\/non-classifiee-en\/menu-ruinart-blanc-de-blancs-x-sea-bass-citruses-carpaccio-and-crunchy-vegetables\/"},"modified":"2022-01-31T11:07:14","modified_gmt":"2022-01-31T10:07:14","slug":"menu-ruinart-blanc-de-blancs-x-sea-bass-citruses-carpaccio-and-crunchy-vegetables","status":"publish","type":"post","link":"https:\/\/www.champmarket.com\/en\/gastronomie-en\/menu-ruinart-blanc-de-blancs-x-sea-bass-citruses-carpaccio-and-crunchy-vegetables\/","title":{"rendered":"Menu Ruinart Blanc de Blancs x Sea bass citruses carpaccio and crunchy vegetables"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"27267\" class=\"elementor elementor-27267 elementor-10109\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-201bde5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"201bde5\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e167e2c\" data-id=\"e167e2c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dd2220c elementor-widget elementor-widget-image\" data-id=\"dd2220c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.champmarket.com\/en\/?post_type=product&#038;p=24517\">\n\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1265\" height=\"525\" src=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0.jpg\" class=\"attachment-full size-full wp-image-24165\" alt=\"Menu Ruinart Blanc de Blancs x Sea bass citruses carpaccio and crunchy vegetables - Champmarket\" srcset=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0.jpg 1265w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-600x249.jpg 600w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-700x291.jpg 700w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-64x27.jpg 64w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-300x125.jpg 300w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-1024x425.jpg 1024w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Ingredients-1_0-768x319.jpg 768w\" sizes=\"(max-width: 1265px) 100vw, 1265px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-470cea6 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"470cea6\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b2ff65e\" data-id=\"b2ff65e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7d20cb1 elementor-widget elementor-widget-text-editor\" data-id=\"7d20cb1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"box-sizing: border-box; margin-bottom: 1.5em; color: #000000; font-family: Montserrat, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 200; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\">Val\u00e9rie Radou offers you a perfect pairing of the tangy, fruity notes of <strong>a sea bass carpaccio with citrus fruits and crunchy vegetables<\/strong>, to be served with the aromatic freshness of <strong>Ruinart Blanc de Blancs champagne<\/strong>, the House&#8217;s emblematic cuv\u00e9e. Chef Val\u00e9rie Radou explains:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-96c5da0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"96c5da0\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a082594\" data-id=\"a082594\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-cdd5e3f elementor-widget elementor-widget-text-editor\" data-id=\"cdd5e3f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00ab <em>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&#8217;s a discussion between us to create dishes in harmony with the wines of the House <\/em>\u00bb<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-37d0f3bb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"37d0f3bb\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-3d9714cf\" data-id=\"3d9714cf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-753b0674 elementor-widget elementor-widget-heading\" data-id=\"753b0674\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">list of ingredients for 4 people<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4668c27 elementor-widget elementor-widget-text-editor\" data-id=\"4668c27\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>320 g sea bass fillet<\/li>\n<li>2 limes<\/li>\n<li>4 tbsp. olive oil<\/li>\n<li>Salt and pepper<\/li>\n<li>1 stalk of celery<\/li>\n<li>2 baby fennels<\/li>\n<li>1 Granny-Smith apple<\/li>\n<li>a few pink radishes<\/li>\n<li>1 bunch of watercress<\/li>\n<li>1 egg yolk<\/li>\n<li>10 cl grape seed oil<\/li>\n<li>Herb flowers and sprigs<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-269fb103\" data-id=\"269fb103\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-78ba8f21 elementor-widget elementor-widget-image\" data-id=\"78ba8f21\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.champmarket.com\/en\/?post_type=product&#038;p=24517\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"622\" height=\"729\" src=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Recette-bdb.jpg\" class=\"attachment-large size-large wp-image-27269\" alt=\"Menu Ruinart Blanc de Blancs x Sea bass citruses carpaccio and crunchy vegetables - Champmarket\" srcset=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Recette-bdb.jpg 622w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Recette-bdb-512x600.jpg 512w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Recette-bdb-64x75.jpg 64w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Bar-Recette-bdb-256x300.jpg 256w\" sizes=\"(max-width: 622px) 100vw, 622px\" \/>\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-03a9260 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"03a9260\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-b3bdd8e\" data-id=\"b3bdd8e\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b5216c0 elementor-widget elementor-widget-image\" data-id=\"b5216c0\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"622\" height=\"729\" src=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Portrait-Vale\u0301rie-9395-S.webp\" class=\"attachment-large size-large wp-image-27271\" alt=\"\" srcset=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Portrait-Vale\u0301rie-9395-S.webp 622w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Portrait-Vale\u0301rie-9395-S-512x600.webp 512w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Portrait-Vale\u0301rie-9395-S-64x75.webp 64w, https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/Portrait-Vale\u0301rie-9395-S-256x300.jpeg 256w\" sizes=\"(max-width: 622px) 100vw, 622px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4ca0c09\" data-id=\"4ca0c09\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-43e5db1 elementor-widget elementor-widget-heading\" data-id=\"43e5db1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Val\u00e9rie Radou, Cooking Chef at Maison Ruinart <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a989b2d elementor-widget elementor-widget-text-editor\" data-id=\"a989b2d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p style=\"font-size: 16px;\">After a solid education in hotel management, Val\u00e9rie Radou trained with the greatest chefs and completed her apprenticeship in Saulieu at Bernard Loiseau&#8217;s gastronomic restaurant &#8220;La C\u00f4te d&#8217;Or&#8221; 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 &#8220;home chef&#8221;, 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.<\/p>\n<p>In close collaboration with the cellar master of the Ruinart House, Fr\u00e9d\u00e9ric Pana\u00efotis, she creates, in a flash, recipes in perfect harmony with the Ruinart cuv\u00e9es. Discover her recipes, to prepare at home or to taste every weekend from March 2021 at the <a href=\"https:\/\/www.champmarket.com\/magazine-champagne\/actualites-et-nouveautes\/9901\/\" target=\"_blank\" rel=\"noopener\"><strong>Maison Ruinart<\/strong><\/a>, 4 rue des Cray\u00e8res, Reims.<\/p>\n<p>Enjoy the tasting!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-8757aad elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8757aad\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-477ff2d\" data-id=\"477ff2d\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-bfee8ef elementor-widget elementor-widget-text-editor\" data-id=\"bfee8ef\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>&gt; <\/strong><a href=\"https:\/\/www.champmarket.com\/en\/maisons\/selection-champagne-ruinart-en\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: bolder;\"><span style=\"text-decoration: underline;\">Discover our selection of Ruinart champagnes on Champmarket<\/span>\u00a0<\/span><\/a><\/p>\n<p><a href=\"https:\/\/www.ruinart.com\/fr-fr\" target=\"_blank\" rel=\"noopener\"><em>* Source <a href=\"https:\/\/www.ruinart.com\/fr-fr\" target=\"_blank\" rel=\"noopener\">Ruinart<\/a> Champagne<\/em><\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Val\u00e9rie 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&#8217;s emblematic cuv\u00e9e. Chef Val\u00e9rie Radou explains: \u00ab The Ruinart Blanc de Blancs is characterised by its aromatic [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":27273,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1843],"tags":[1903,1851,2038,2044,1853],"class_list":["post-27267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomie-en","tag-cooking-chef","tag-accord-parfait-en","tag-recette-en","tag-ruinart-en","tag-accord-met-et-vin-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Menu Ruinart Blanc de Blancs x Sea bass carpaccio by Chef Val\u00e9rie Radou<\/title>\n<meta name=\"description\" content=\"Val\u00e9rie Radou, Cooking chef of the Ruinart Champagne House, suggests the perfect pairing of a Carpaccio of sea bass and the Ruinart Blanc de Blancs cuv\u00e9e\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.champmarket.com\/en\/gastronomie-en\/menu-ruinart-blanc-de-blancs-x-sea-bass-citruses-carpaccio-and-crunchy-vegetables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu Ruinart Blanc de Blancs x Sea bass carpaccio by Chef Val\u00e9rie Radou\" \/>\n<meta property=\"og:description\" content=\"Val\u00e9rie Radou, Cooking chef of the Ruinart Champagne House, suggests the perfect pairing of a Carpaccio of sea bass and the Ruinart Blanc de Blancs cuv\u00e9e\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.champmarket.com\/en\/gastronomie-en\/menu-ruinart-blanc-de-blancs-x-sea-bass-citruses-carpaccio-and-crunchy-vegetables\/\" \/>\n<meta property=\"og:site_name\" content=\"Champmarket\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ChampMarket\/\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-31T17:08:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-31T10:07:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.champmarket.com\/wp-content\/uploads\/2020\/12\/visuel-article-magazine-ruinart-blanc-de-blancs-carpaccio-bar-valerie-radou.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"888\" \/>\n\t<meta property=\"og:image:height\" content=\"492\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marine Molin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@champmarket\" \/>\n<meta name=\"twitter:site\" content=\"@champmarket\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" 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