Belle Epoque Egg

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 Dried fruit tart

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. 

 

Pierre Gagnaire Roasted pollack

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. 

Pierre Gagnaire Scallops

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.