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.
It’s no surprise that both Australia and New Zealand would want to claim the Pavlova as something they have given the world. Let's discover how Sophia takes a spin at this delicious dessert!
Sophia Roe is a James Beard Award winning chef, writer, and Emmy-Award nominated TV host known for her distinct lens on honesty, diversity and inclusivity. Her innate passion for food has always been connected to an understanding—from a young age—that some people have access to nutritious foods, while others simply and problematically do not. This duality is the foundation for Sophia’s work: celebrating the beauty and art in cooking while creating resources to advance food justice, build more sustainable and equitable systems, and combat industry whitewashing.
I am simply proposing that creators do what they do best, and create content that’s thought-provoking, impactful, and important.
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.
Pre register to
become a member