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.
Honey Glazed Grilled Tuna with Blistered Grape Tomatoes, Swiss Chard & Roasted Turnips with Perrier-Jouët Belle Epoque Rosé
Surf & Turf with Steamed Green Beans & Toasted Pecans with Perrier-Jouët Belle Epoque Rosé
Fresh Vegetable Risotto with Sautéed Shrimp with Perrier-Jouët Grand Brut
Special thanks goes out to our friend Chef Erik Givens (@chef_erik_givens) for developing this recipe specifically for our Perrier-Jouët Blason Rosé!
Tempura Shrimp with Yellowtail Handrolls
(makes 8 handrolls)
Thank you to Just One Cookbook for their recipe inspirations and tips!
The perfect pairing with our Grand Brut. Sous Vide Chicken Thighs with Sautéed Eggplant & Okra with a chilled glass of Grand Brut.
The perfect pairing with our Blanc de Blanc. Enjoy this Bay Scallop Ceviche with a chilled glass of Blanc de Blanc.
