Created by Pierre Gagnaire, 3-Michelin-Star Chef, and Sébastien Morellon, Perrier-Jouët Executive Chef. Explore the subtly sweet, delicate yet rich flavors served at Maison Belle Époque.
Created by Pierre Gagnaire, 3-Michelin-Star Chef, and Sébastien Morellon, Perrier-Jouët Executive Chef. The Belle Époque Egg will tantalize your appetite and make you discover the tastes served at Maison Belle Époque.
Pierre Gagnaire's Girolle Mushrooms, Apricots, Fresh Almonds Recipe & Perrier-Jouët Belle Epoque Rosé
Celebrate spring with a vibrant new recipe from three Michelin-star Chef Pierre Gagnaire. The chef created an elegant dish combining girolles mushrooms, apricots and fresh almonds for a perfect pairing with Perrier-Jouët Belle Epoque Rosé.
In this beautiful dessert, jewel-like dates, figs, currants and apricots are lifted by the luminous, honey-like qualities of the Perrier-Jouët Blason Rosé. Chef Pierre Gagnaire brings together, macerated dried fruit, crisp pastry, and a touch of creamy burrata to create a sophisticated dish that truly celebrates the flavors of the season.
Roast chicken, creamy roasted polenta with Parmesan, raw and cooked turnips.
Perrier-Jouët is proud to partner with The Art of Plating, a leading platform known for spotting creative culinary excellence, and their 2021 Rising Talent program.
This simple roasted pollack and apple dish celebrates high-quality ingredients, cooked to perfection. King of Pippins apples are candied until soft and sticky, while the pollack is pan-cooked until golden-brown. Mirroring the honey notes and salty freshness of the chardonnay grape, this autumnal fish dish is ideal served with a glass of Perrier-Jouët Blanc de Blancs.
Aromatic herbs, fresh citrus and velvety mascarpone come together to create an elegant and sensual amuse-bouche. Created to perfectly complement the vivacity of Perrier-Jouët Blanc de Blanc, these Gaya Oysters by Chef Pierre Gagnaire are surprisingly simple to prepare, yet are sure to leave a lasting impression.
Celebrate the sweet flavors of winter with scallops cooked in clementine juice, and brought to life with a splash of Perrier-Jouët Belle Epoque champagne. The fattiness of the scallops, the delicate citrus notes of the orange, and the bitterness of Puntarella chicory work together to create a dish that is as complex as it is comforting.
Nature has been at the heart of Maison Perrier-Jouët for more over 200 years. A constant source of inspiration, it has now resulted in a new, eco-designed gift box that is both beautiful and sustainable.