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!
News - Recipes
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.
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.
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.