Launching this July, Maison Ruinart and zero-waste restaurant Silo are teaming up to showcase how they tackle the challenges of climate change through the monthly Savoir (Re)Faire Supper Series
Guests can book tickets to enjoy a suave monthly five-course supper club inspired by the creation of Ruinart Blanc Singulier, a Champagne driven by the constraints imposed by an ever-changing climate.
Since its founding in 1729, the oldest champagne house has crafted exceptional wines by nurturing the terroir and ancestral savoir-faire. As Ruinart prepares for its fourth century, it has engaged with the challenges of an evolving climate while maintaining the excellence of the Maison’s wines.
With a resolutely contemporary and future facing vision, Ruinart has transitioned from traditional savoir-faire to Savoir Re-Faire, (re)crafting new aromatic profiles of chardonnay and adapting winemaking practices for its new Ruinart Blanc Singulier cuvée.
Ruinart recognises the major changes that are impacting its vineyards, notably higher average temperatures and increasingly early harvests.
Cellar Master Frédéric Panaïotis and his team have identified the emergence of new aromatic profiles linked to this new climate paradigm. Now Ruinart is revealing these new characteristics while retaining the Maison’s distinctive signature, culminating in the creation of Ruinart Blanc Singulier.
The monthly supper menu will continually evolve, using produce affected by a rapidly changing climate that impacts the flavours and seasonality of what we eat and drink.
Five courses will be thoughtfully paired with Ruinart cuvées, including Ruinart Blanc Singulier Edition 19, Ruinart Rosé and Ruinart Blanc de Blancs. Through this curated tasting experience, guests will gain insight into the nuanced evolution of taste influenced by climate variations. The menu will completely express natural farming and closed-loop cooking, demonstrating quality within sustainability.
A game changer when it comes to sustainability, Silo is a restaurant without a bin. This statement has become their guiding principle, forcing them to work backwards in eliminating waste from their food system. Silo create everything on the menu from ingredients in their whole form, cutting out over-processing and food miles, whilst preserving the integrity of the ingredients they treasure.
They have their own flour mill that turns ancient varieties of wheat into flour the analogue way, opposing industrial bread making processes. They churn their own butter, roll their own oats and support a root to leaf ideology, meaning that if an animal dies or a vegetable is harvested for food they will maximise its entire potential, respectfully.
Make it happen
Wallet: Tickets priced at £170 per person + 13% service charge. Each ticket includes a 5-course tasting menu paired with Ruinart’s emblematic cuvées.
How: Book via opentable.co.uk/r/silo-london
When: Wednesday 17 July, Wednesday 7 August, Wednesday 18 September, Wednesday 23 October, Wednesday 13 November
Where: Silo, First floor, Unit 7 Queens Yard, White Post Lane E9 5EN
