Our collaborations

Pierre Gagnaire

Michelin-starred chef Pierre Gagnaire and Perrier-Jouët cellar master Severine Frerson have joined forces to match the House's signature cuvées with mouth-watering recipes informed by nature.

Portrait Pierre Gagnaire

Cooking on instinct

Inspired by the seasons and the unique character of each ingredient, Pierre Gagnaire's creations lovingly complement the floral, complex style of Perrier-Jouët champagnes, both as a wine pairing and as an ingredient. 

Discover the recipes

created around Perrier-Jouët exceptionnal cuvées

Squid casserole

with carrot tops, button mushrooms & Perrier-Jouët Blanc de Blancs

Roasted pollack

with apples & Perrier-Jouët Blanc de Blancs

Gaya oysters

with coriander, lime, ginger & Perrier-Jouët Blanc de Blancs

The best ingredients are those that evoke the season and the soil from which they sprang, those magical products cultivated with love for nature, the terroir and the climate.
Pierre Gagnaire

Scallops in clementine juice

& Perrier-Jouët Belle Époque

Langoustines in vanilla

with rhubarb fondue, Noirmoutier potatoes & Perrier-Jouët Belle Époque 2012

Grapefruit soufflé

with lemon cake & Perrier-Jouët Belle Époque

Girolle mushrooms

with apricots, fresh almonds & Perrier-Jouët Belle Époque Rosé 2010

Dried fruit tart

& Perrier-Jouët Blason Rosé

Veel piccata

with morel mushrooms & Perrier-Jouët Blason Rosé

Pierre Gagnaire, one of the world’s leading chefs
Pierre Gagnaire

The Chef

Pierre Gagnaire

Guided by his instinct, Pierre Gagnaire is among the world’s leading chefs. With three Michelin stars to his name, his signature structured style is defined by its focus on drawing out the authentic flavours of locally sourced, natural ingredients: “nature dictates my cuisine and gives it meaning”, he explains. For Gagnaire, each dish is composed as a work of art – from the preparation to the presentation – transmitting not just flavours but feelings.
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