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.
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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.
Hannah Hill, Visuals by Hannah
Honey Glazed Grilled Tuna with Blistered Grape Tomatoes, Swiss Chard & Roasted Turnips with Perrier-Jouët Belle Epoque Rosé
Hannah Hill, Visuals by Hannah
Surf & Turf with Steamed Green Beans & Toasted Pecans with Perrier-Jouët Belle Epoque Rosé
Hannah Hill, Visuals by Hannah
Fresh Vegetable Risotto with Sautéed Shrimp with Perrier-Jouët Grand Brut
Hannah Hill, Visuals by Hannah
Special thanks goes out to our friend Chef Erik Givens (@chef_erik_givens) for developing this recipe specifically for our Perrier-Jouët Blason Rosé!
It can be difficult to describe the transcendent feeling of a meal that is expertly paired with libations and shared with friends or family. Pairing wine with food is by no means a new concept, but it is an art form that continues to evolve as culinary experts pour their creativity into restaurant concepts and build teams of hospitality professionals. There was a time when the chef had to play all roles…cook, sommelier, waiter, trainer, book keeper, but there is an air of prestige that is recognized in the industry universally now, which has allowed for specialized roles to be broadened and even celebrated. For the guest, this cultivates an environment that can be truly magical, and hopefully leaves them inspired to continue their journey of gastronomic discovery and hospitality in their own home.