Sophia Roe & Maison Perrier-Jouët

Summer Pairing Ideas

Sophia Roe, in partnership with Perrier-Jouët and cellar master Séverine Frerson, has curated a menu of seasonal dishes designed to pair with Perrier-Jouët’s fine wines for a sensorial tasting experience inspired by nature. These recipes bring to life Sophia’s innate passion for nutritious and sustainable foods as well as the connection of food and feelings, all complemented by the iconic Champagne house’s botanical heritage and commitment to biodiversity.

Wild prawns Sophia Roe
Berry Crisp
Berry crisp 2
For the love of summer berries
Seasonal berry, mint, macadamia crisp with Perrier-Jouët Belle Epoque Rosé 2013

Seasonal Berry Ingredients:

  • 4 ½ cups fresh berries
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • zest of one lemon
  • 1 tbsp all-purpose flour

Macadamia Crisp Dough Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 cup crushed macadamia nuts
  • 1 tsp kosher salt
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 6 tbsp cold unsalted butter, cut into 1/2-inch pieces
  • 1 tsp vanilla extract
  • ¾ cup heavy cream

Whipped Topping Ingredients:

  • 1 cup cold heavy whipping cream
  • 2 tbsp confectioner's sugar
  • 1 tsp coconut liquor
  • 1/4 tsp cream of tartar
Preparation:

Step1: Preparing the Seasonal Berries:

  • To prepare the berries, place in a bowl and toss with the sugar, lemon juice, lemon zest and flour.
  • Set aside.

 

Step 2: Preparing the Macadamia Crisp Dough

  • To make the dough, mix the flour, salt, sugar, baking powder and crushed macadamias in a bowl.
  • Cut in the butter until the mixture resembles a coarse meal.
  • Add the cream and vanilla extract mix lightly, just until the dry ingredients are moistened.
  • Put the blueberries in a 1 1/2-quart baking dish or if making individual portions, use small ramekins.
  • Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick (obviously smaller if making for individual portions.)
  • Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 minutes.
  • Let cool slightly.

 

Step 3: Preparing the Whipped Topping:

  • Place the mixer bowl and whisk in the freezer for at least 20 minutes to chill.
  • Pour heavy whipping cream, sugar, cream of tartar, and coconut liquor into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
  • Use immediately as necessary.

 

Step 4: Plating the Seasonal Berry, mint, macadamia crisp

  • Take out of ramekin/serve disassembled with berry dust, herb dust.
  • Serve warm with whipped cream on top and add fresh berries.
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Sophia Roe
Crispy Crudo Sophia Roe
The Experience - Chardonnay
For Fish Lovers with a hint of citrus
Crispy Rice Crudo with Perrier-Jouët Blanc de Blancs

Crispy Crudo Rice Ingredients:

  • 1 pound Hamachi fillet sashimi grade, thinly sliced
  • 1/2 lemon, juice and zest
  • 1 shallot, very thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp high quality olive oil
  • Local herbs
  • 2 tbsp roasted sunflower seeds
  • Citrus oil - (see section below for recipe)
  • crispy rice - (day old well-seasoned rice, fried in neutral oil until golden brown pieces, then thoroughly cooled)
  • fleur de sel

Meyer Lemon Oil Ingredients:

  • 1 1/2 cups high quality olive oil
  • 1 peel from 2-3 unwaxed Meyer lemons
Preparation:

Step 1: Preparing the Crispy Rice Crudo

  • In a large bowl, mix lemon juice/zest, soy sauce, shallot, olive oil, local herbs of choice, and sunflower seeds.
  • Add fleur de sel and black pepper to taste.
  • Whisk to combine

Step 2: Preparing the Meyer Lemon Oil

  • Thoroughly clean lemons and peel, avoiding white pith.
  • Place lemon peels with the olive oil in a skillet and cook over the lowest heat setting for 20 minutes.
  • Remove from heat and allow to cool down completely.
  • Once cooled, pour the oil in a bottle or jar. Be sure to store it in a cool, dark place to allow the flavors to develop.

Step 3: Plating the Crispy Rice Crudo

  • Layer the thinly sliced Hamachi on a plate.
  • Top Hamachi with the lemon and wild herb mixture, arranging nicely on the plate.
  • Drizzle with citrus oil and garnish with crispy rice and more local herbs.
  • Finisher options: edible flowers, thinly sliced radish, Serrano chiles, green onions, more citrus zest, dehydrated black olives
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