This Thanksgiving, elevate your dessert experience with a slice of warm, gooey pecan pie. Its sweet, nutty flavors and buttery crust embody the essence of the season. For the ultimate pairing, pop open a bottle of chilled Blason Rosé champagne. The contrast between the pie's caramelized pecans and the champagne's crisp acidity creates a delightful harmony on your palate. As you savor each bite of pie and sip of champagne, the combination offers a symphony of tastes and textures, making your Thanksgiving celebration truly memorable. So, gather your loved ones, raise your glasses, and give thanks for the delicious moments shared around the table. Cheers to pecan pie and champagne – a perfect union for the holiday season!
Embrace the flavors of fall with roasted root vegetables at your Thanksgiving table. The earthy, caramelized goodness pairs beautifully with champagne's effervescence, adding sparkle to your feast.
Thanksgiving's centerpiece, the succulent roasted turkey, embodies tradition and togetherness. Its tender, flavorful meat and golden skin are a true celebration. Elevate the experience with a glass of champagne, its bubbles cleansing the palate between bites, enhancing the festive spirit.
Pierre Gagnaire’s veal piccata shows how cooking with coffee and champagne can give surprising, complex results. Rather than overpowering the dish, the coffee elevates the flavors of the delicate veal, the earthy morels, and the Perrier-Jouët Blason Rosé.
Complemented by the brioche, buttery flavor of Perrier-Jouët Belle Epoque, this langoustine in vanilla dish prepared by Chef Pierre Gagnaire is accompanied by rhubarb, potatoes and sweet onions for a flavorful combination that dances on the palate with warmth and elegance.
The signature floral notes and creamy finish of the Perrier-Jouët Belle Epoque 2012 pair beautifully with the bitter citrus hints of this elegant grapefruit soufflé. Served inside the skin of the fruit and accompanied by a dense lemon cake, this showstopping dessert offers a new twist on a French classic.
Taking inspiration from the lingering freshness and tangy citrus notes of Perrier-Jouët Blanc de Blancs, Chef Pierre Gagnaire creates a uniquely flavourful squid casserole with seasonal vegetables.
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.
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.