Taking inspiration from the lingering freshness and tangy citrus notes of Perrier-Jouët Blanc de Blancs, Chef Pierre Gagnaire creates a uniquely flavourful squid casserole with seasonal vegetables.
Building the remarkable collection of French art nouveau design at Perrier-Jouët’s Maison Belle Epoque was ‘about rediscovering our own roots’ according to Axelle de Buffévent, Style Director of Maison Perrier-Jouët. “I think it’s beautiful. It’s what we try to do today, keep our roots and keep our heritage alive.”
Journey to Banquet of Nature, an exclusive experiential feast for the senses, unveiling the Art Of Revealing Nature from Maison Perrier-Jouët .
Hosted in proud partnership with pop-up hub Tatler Dining Kitchen and famed chef The Bombay East Indian Girl – these enchanting nightly showcases pay homage to the pure wonder of nature, art and gastronomy marrying Perrier-Jouët ’s indelible champagne with progressive South Asian gastronomy and contemporary art piece by Misher’Traxler.
Maison Perrier-Jouët continues its collaboration with designer Bethan Laura Wood, who was given a wild card to revisit the Ecobox, its recently launched eco-designed giftbox. Originally designed in pure matte white to evoke the chalky subsoil of the Champagne region, is now back in a colourful and vibrant version to make that gifting moment even more special.
In this Christmas 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.
The signature floral notes and creamy finish of the Perrier-Jouët Belle Epoque 2012 pair beautifully with the bitter citrus hints of this elegant grapefruit soufflé. Served inside the skin of the fruit and accompanied by a dense lemon cake, this showstopping dessert offers a new twist on a French classic.
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.
Pierre Gagnaire’s veal piccata shows how cooking with coffee and champagne can give surprising, complex results. Rather than overpowering the dish, the coffee elevates the flavors of the delicate veal, the earthy morels, and the Perrier-Jouët Blason Rosé.
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.
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.
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