Le Royal Monceau keeps on working with Ruinart, a partnership launched already years ago and from which many events have seen the light.
This year, the palace set on Avenue Hoche welcomes “Serra” a private dinning room created by champagne brand Ruinart, from November 4 to 16, 2019.

And this fall, Ruinart takes over restaurant Il Carpaccio and sets “Serra” in, a temporary dinning room that can house up to 10 guests for lunch or dinner, only by booking. The table can be reserved for a group of 10, or house several tables (for 2, 3 to 4 guests for instance).

This place has been designed based on the artistic reinterpretation between contemporary Brazilian artist Vik Muniz – specialized in recreating masterpieces and photographs with unusual materials (leaves, flowers, trash) – and house of champagne on the following them: “roots”.

Set in a nice and quiet lounge on Le Royal Monceau terrace on one side, and a mirror on the other, this table is very intimate – mostly because of the soft light. Branches adorn the ceiling. We could feel like being in the woods.

On the occasion, the “Shared Roots” menu has been especially created by chef Filipe Da Assunçao – MOF 1996 and Michelin star winner – for Il Carpaccio. This menu mixes art, wines and gastronomy, giving pride of place to root vegetables. Ruinart cellar chef Frédéric Panaïotis proposes a champagne pairing including different Ruinart vintages especially selected for the occasion.
As for pastry chef Pierre Hermé, he created the sweet part of the menu.

Vik Muniz is the brains of 7 works about roots after he visited the Ruinart vintage. A video clip presenting the creation of some works is to be discovered in Le Royal Monceau lobby for the two weeks the event lasts.

We let you discover this exceptional menu:

Beetroot x yellow carrot
Crispy lobster and truffle-flavored cheddar bites
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Parsley root x Beetroot
Puff roots, foie gras, Chioggia pickles with Champagne Ruinart
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Celery x Peanuts
Lardo di colonnata roasted rosacea, celery sprout and peanut extract
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Rutabaga x Wasabi x Beetroot
Seabass knob, confit rutabaga, beetroot chips, fresh wasabi condiment
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Potato x Salsify x White Truffle
Veal medallion, roasted salsifies, smoked potato espuma
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Ginger
Champagne Ruinart granita, lemon and ginger sorbet, ginger mousse
***
Charlotte potato
Charlotte potato, corn and lemon, like a frozen soup, vitelotte potato crystalline, saffron jelly

The menu concocted by Filipe Da Assunçao is simply delicious.

Cromesquis served as appetizers unveil subtle flavors. But most of all, they’re served on a tree-shaped tray specially created for the occasion.

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As a starter, the soufflé is surprisingly poor in sugar. As for the foie gras, it’s exquisite, perfectly cooked.

The rosacea is surprising, sprinkled with tête de moine cheese and vitelotte potato chips, this mix of flavors and textures is perfectly mastered.

The veal is brilliantly cooked, pink on the inside and caramelized on the outside. The meat is very soft. And the surprise of this dish lays in some coffee to spice it up.

Pierre Hermé – who made the two desserts of this menu – has been very inspired by these root vegetables. First with the champagne and ginger granita. The ice cream has a strong taste characterized by ginger.

Then, this charlotte potato prepared as a sweet dessert. It’s bold and delicious. The texture of this dessert makes us think about mashed potatoes (and it tastes like childhood), but in an unsalted version very hard to explain.

To pair this exceptional meal, Frédéric Panaïotis has selected two champagnes served in a magnum: a rosé with the appetizer and desserts, as well as “R” by Ruinart, a vintage from 2009, for the other dishes.

This hedonist experience only lasts two weeks. Enjoy it before it’s too late.

Alcohol abuse is bad for your health, please drink responsibly.