2010 Dom Ruinart

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Three-star Michelin restaurants are usually not my cup of tea. Let me get that out of the way. I often find the ambiance at these establishments far too formal and structured for my personal taste, while I tend to enjoy simpler, more ingredient-driven cooking most of the time. However, when I asked friends and colleagues whose opinions I respect about where to eat in Paris, one name popped up on everyone’s list.

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Frédéric Panaïotis is one of the most articular Chef de Caves in Champagne. Since taking over in 2007, Panaïotis has produced a string of stellar Champagnes, including the 2010 Dom Ruinart, which I was able to revisit for this report. Readers will also want to check out the new Blanc Singulier, 100% Chardonnay bottled with no dosage meant to reflect the nature of Champagne today in the climate change era.

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