Pierre Gagnaire Dried fruit tart

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. 

 

Pierre Gagnaire Roasted pollack

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 Scallops

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.

PLEASE DRINK RESPONSIBLY.

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