Pork chop roasted with hay, celeriac smoked cream, yellow wine sauce and kale leaves.
The main dish of chef Antonin Bonnet’s Ruinart hamper pairs perfectly with our R de Ruinart 2011 cuvée :
Raised in the French region of Lozère by his mother raising goats and producing cheese, nature always inspire Antonin.
Discover how Antonin cooks the perfect pork chop in hay.
