Perrier Jouët Pecan Pie Holiday Food Recipe pairing with Perrier Jouët Blason Rose champagne

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!

Belle Epoque Egg

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.

Pierre Gagnaire tarte fruits secs

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. 


Pierre Gagnaire lieu jaune

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.