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Nadia Sammut

As seen in: Fine Cooking Magazine, Gault et Millau France
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Articles by Nadia Sammut

Ruinart et ses Tables Singulières : quand champagne et gastronomie s’accordent

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By Ambre Prevel, Nadia Sammut, Tom Mayer Verified
| Gault et Millau France Verified
Les 26, 27 et 28 juin 2026, Ruinart propose de (re)découvrir la cuvée Ruinart Blanc Singulier, lors d'expériences gastronomiques spécialement élaborées pour l’occasion par des chefs. Faire dialoguer gastronomie et champagne Pour cette expérience gastronomique intitulée “Tables singulières”, la Maison Ruinart a fait appel à des chefs partageant les valeurs de la Maison. Pour l’occasion, douze restaurants gastronomiques feront dialoguer gastronomie et champagne, autour de Ruinart Blanc Singulier.
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Classic Beef Tartare - Moveable Feast Recipe - FineCooking

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By Nadia Sammut, Pete Evans
| Fine Cooking Magazine Verified
Servings: 6 to 8 Ingredients For the pickled onions 1 small red onion, halved and thinly sliced crosswise Kosher sea salt 1-1/2 tsp. granulated sugar 1/4 cup distilled white vinegar For the tartare 5 small beets (about 13 oz.) 7-1/2 Tbs. extra-virgin olive oil Kosher sea salt and freshly ground black pepper 3/4 lb. ground or very finely chopped raw sirloin, preferably dry-aged (ask your butcher to grind) 3 Tbs. minced white onion 2 Tbs. capers, drained, rinsed, and coarsely chopped 1-1/2 Tbs.
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