Ruinart and its Tables Singulières: where champagne and fine dining come together
At the end of June, Ruinart invites its guests to rediscover one of its cuvées through culinary experiences centered on food and wine pairings.
On June 26, 27, and 28, 2026, Ruinart invites you to (re)discover the Ruinart Blanc Singulier cuvée through culinary experiences specially crafted for the occasion by chefs.
Bringing gastronomy and champagne together
For this gastronomic experience titled“Tables singulières,” the House of Ruinart has enlisted chefs who share the House’s values. For the occasion, twelve fine-dining restaurants will bring gastronomy and champagne together, centered around Ruinart Blanc Singulier. The goal? To offer socially conscious cuisine that addresses environmental challenges, all while exploring flavor combinations that reflect a contemporary expression of culinary art. This is an opportunity to get a sneak peek at the 20th vintage of this brut nature champagne, made from 100% Chardonnay, showcasing the expertise of the House’s winemaking teams. Over these three days, the Ruinart Blanc Singulier cuvée will also be highlighted at 4 rue des Crayers in Reims, the House’s flagship location, through tastings and gastronomic pairings created by Valérie Radou, chef-in-residence at Maison Ruinart.
Twelve Committed Chefs
For this occasion, the House has collaborated with twelve chefs to create unique pairings designed to perfectly complement the Ruinart cuvées. Twelve chefs, each embodying a generation of chefs committed to a cuisine attentive to contemporary issues, reflecting their perspective on climate challenges. Culinary expertise in harmony with Ruinart Blanc Singulier: a collection of unique cuvées shaped by an atypical climate.
Among the chefs present: Chef Nadia Sammut of Auberge La Fenière, Tom Mayer at La Chèvre d’Or ( 4 toques), William Béquin & Arnaud Donckele of Tout-Paris ( 3 toques), and Philippe Mille, chef at Arbane (4 toques).
- When? June26 , 27, and 28, 2026
- www.ruinart.com
