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.
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.
