A pairing that can be enjoyed all year round, this lively roasted langoustine dish crafted by Chef Sebastien Morellon comes to life with a vibrant green broccoli purée, potato croquettes and calamansi juice for a combination that reveals the exuberance in each sparkling glass of Perrier-Jouët Blanc de Blancs.
News - Food Pairing Recipes
Pierre Gagnaire's Girolle Mushrooms, Apricots, Fresh Almonds Recipe & Perrier-Jouët Belle Epoque Rosé 2010
Celebrate spring with a vibrant new recipe from three Michelin-star Chef Pierre Gagnaire. The chef created an elegant dish combining girolles mushrooms, apricots and fresh almonds for a perfect pairing with Perrier-Jouët Belle Epoque Rosé 2010.
Complemented by the brioche, buttery flavor of Perrier-Jouët Belle Epoque, this langoustine in vanilla dish prepared by Chef Pierre Gagnaire is accompanied by rhubarb, potatoes and sweet onions for a flavorful combination that dances on the palate with warmth and elegance.
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.
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.
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.