It will be the most coveted table of the fall ! In the heart of the Marais , Ruinart creates the event for 10 days with the expected return of its Maison 1729 . In summary: you will be able to test the cuisine of the most creative chefs of the moment around the bubble bar of the oldest French champagne house . Please note: you will have to watch for reservations !
An arty bubble bar in the Marais
The beautiful world is already stamping at the idea of this vibrant program. We grab a glass while passing by the Champagne bar (€15) before immediately discovering the work Habitats imagined by the pioneer of Land Art Nils Udo , recalling the singular installations that the German artist was able to create in the historic Ruinart vineyard in Taissy . A real discovery.
An ultra-sharp foodie program
Always on the lookout for novelties that shake up the gastronomic scene, Ruinart has once again called on the young generation of inspired chefs. Their common point? An avant-garde, highly creative and committed cuisine, in the image of the values of the Champagne House . This year, it will be about booking:
- A lunch and dinner prepared by chef Clément Bouvier from the Michelin-starred restaurant Ursus in Tignes (€180 and €250);
- 5 lunches and dinners imagined by Alessandra Montagne , the chef of the Nosso restaurant in Paris that everyone is craving (€95 and €120);
- 3 four-handed dinners from Reims Philippe Mille , the 2-star chef of the Domaine Des Crayères and Valérie Radou , the chef in residence at Ruinart (€350);
- 4 brunches on Saturday and Sunday which will reproduce in Paris that of the Maison Ruinart in Reims , unforgettable (€75).
And for lovers of raw but extraordinary products: a bubbles and cheese pairing will be orchestrated by the artisan duo of Taka & Vermo , the cheese dairy everyone is talking about in the 10th (tasting €70).
From November 17 to 27, 2022. Reservations on www.ruinart.com
Do It In Paris wins you two brunches at Maison 1729. It's up to you!
Alcohol abuse is dangerous for health. To consume with moderation.