The Art of French Gastronomy & Champagne

In order to exalt the rich, complex nuances of Perrier-Jouët’s legendary cuvées, the House has joined forces with chef Sébastien Morellon. Before becoming Perrier-Jouët’s Executive Chef in 2021, Sébastien spent more than a decade working at some of France’s most prestigious hotels and restaurants. Discover his food and champagne pairings, created in close conjunction with Cellar Master Séverine Frerson and designed to complement the aromas of each of Perrier-Jouët’s signature cuvées.

champagne gastronomy

The gastronomic hallmarks of Perrier-Jouët

In his work with Perrier-Jouët, Sébastien Morellon has looked to the House’s rich heritage for inspiration. With each new season he gives free rein to his creativity, drawing upon themes of art and nature while channelling the creative freedom of the Art Nouveau movement.

His cuisine is pure and precise, accentuating the finesse of the House’s champagnes. Predominantly plant-based and embellished with floral touches, it conveys an elegant expression of the terroir. Every dish gives pride of place to local, seasonal produce, sourced from farmers who share our environmental convictions. 





The Belle Epoque
A gastronomic champagne

For Séverine Frerson, “2012 Perrier-Jouët Belle Epoque Blanc de Blancs is a true gastronome’s champagne” which shines when paired with refined seafood dishes such as a carpaccio of scallops with citrus zest, bass in a sea-salt crust, turbot or lobster. A prestigious cuvée with an impeccable balance of delicacy and vitality, 2014 Perrier-Jouët Belle Epoque is a natural match for noble dishes: king prawns with creamy polenta, sole meunière, and mature cheeses such as Parmesan or Comté.

Subtle and silky-smooth, but also generous and lively, Séverine Frerson regards the 2013 Perrier-Jouët Belle Epoque Rosé as “a wine to be savoured slowly.” As for culinary pairings, this rosé champagne is a perfect match for pan-seared salmon or tuna, salmon in cranberry sauce, pigeon or finely-sliced duck breast.

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