Witness two creative worlds coming together in Adam Handling’s new dining experience, created to coincide with Frieze London. Inspired by Ruinart’s latest annual ‘Carte Blanche’ commission by Brazilian artist Vik Muniz titled ‘Shared Roots’, Adam has created a special menu which pays homage to the reliance on nature in both winemaking and cooking.
A series of six works of art, ‘Shared Roots’ explores the relationship between humans and nature, winegrowers and vines, and Ruinart and the Champagne terroir. Vik Muniz has focused on the natural challenges faced in vineyards each season, incorporating elements of the Champagne region into his works.
These ideas are mirrored in Adam’s new menu, which will be available at his eponymous restaurant within the Belmond Cadogan Hotel from 23 September. As with all of Adam’s cooking, the menu has sustainability at its core, with dishes incorporating organic elements from the Maison’s vineyard – there are broccoli roots and vine leaves served with turbot, alongside champagne fermented into vinegar, layered atop foraged meadow herbs. Elsewhere you’ll find duck with wild herbs and Ruinart vinegar, a grape-packed dessert, and of course Adam’s famous cheese doughnuts. All this is paired with a selection of Ruinart’s Blanc de Blancs and Rosé champagnes.
Art is at the heart of the Ruinart brand. Since being founded in 1896 they have commissioned numerous artists, designers and creatives to interpret different visions of the Maison – including their recent one-bedroom hotel project in Notting Hill. Ruinart is the official Champagne of Frieze, and will feature at this year’s Frieze London, taking place in Regents Park between 3-6 October.
Adam Handling Chelsea, 75 Sloane Street, Chelsea, London SW1X 9SE
Adam Handling’s menu is available from 23 September-13 October 2019. ‘Shared Roots’ will be on display at the Ruinart Art Bar over Frieze from 3-6 October.
Adam Handling’s menu with Ruinart is priced at £120pp. To book call 0208 089 7070 or email firstname.lastname@example.org