The delicate finishing touch

Perrier-Jouët champagnes are renowned for their fresh, floral complexity, and pairing them with food demands a very subtle sense of balance. The cuisine of Sébastien Morellon, the House’s chef in residence, is all about purity of expression. He selects authentic ingredients whose flavours and textures will complement and accentuate the aromatic profile of each cuvée. Sébastien’s precise, exacting approach to his art makes for an unforgettable tasting experience, from the first appetizers through to the very last spoonful of dessert.

Gastronomic synergy

At Maison Belle Epoque, in the heart of France’s Champagne region, head chef Sébastien Morellon embodies Perrier-Jouët’s philosophy, based on a commitment to the environment and the terroir. His largely vegetarian cuisine showcases the very best in simple, seasonal produce, supplied by local farmers. Driven by a shared love of elegance and precision, Sébastien Morellon and Cellar Master Séverine Frerson work hand-in-hand to craft a nuanced palette of flavours.

A champagne tasting experience

Tasting champagne is a sensory journey, a ritual to awaken and enchant the senses. A few expert tips can help elevate the experience to new heights, revealing the full personality of the wine for an unforgettable moment of indulgence.
In that spirit, check out the pages presenting each of our cuvées and discover our bespoke food and wine pairing suggestions. The wines of the Perrier-Jouët Belle Epoque collection are particularly well-suited to culinary combinations which highlight their subtlety and complexity. Porcini mushrooms, lobster, passion fruit: what will you try next?


the chardonnay journey
You have just discovered the creation process of Champagne Perrier-Jouët around its signature grape variety : The Chardonnay.
Want to discover more ?