Recipes & Pairings
Discover recipes created to reveal the unique character of each Perrier-Jouët champagne. From elegant starters to seasonal main courses and refined desserts, explore pairings designed to elevate every cuvée.
Pair with Blanc de Blancs
Oysters with tosazu jelly and brioche croutons
A refined oyster starter combining the purity of shellfish with delicate tosazu jelly, crisp brioche and fresh herbal notes.
Pollack with caramelised apples and seaweed
Golden-skinned pollack meets caramelised apples and fresh seaweed in a dish balancing richness, freshness and delicate ocean flavours.
Squid casserole with seasonal vegetables
Tender squid, seasonal vegetables and a delicate carrot broth create a comforting dish celebrating the freshness of the harvest.
Roasted langoustines with broccoli purée
Roasted langoustines with vibrant broccoli purée and crisp potato croquettes create a refined starter full of freshness and texture.
Gaya oysters with lime and sardine rillettes
Fresh oysters are layered with creamy sardine rillettes, lime, ginger and herbs for a bright, unexpected take on a classic seafood starter.
Pair with Belle Epoque Blanc de Blancs
Langoustine tartare with spring vegetables & mint raita
A fresh and delicate starter combining langoustine tartare, spring vegetables and a vibrant mint raita. A refined creation designed to reveal the elegance of Belle Epoque Blanc de Blancs.
Pair with Grand Brut
Cod fillet with celery root purée and creamy jus
A refined main course pairing delicate cod fillet with silky celery root purée, creamy jus and seasonal garnishes. A harmonious creation enhanced by the freshness and elegance of Grand Brut.
Pair with Belle Epoque
Capon fillet with autumn harvest flavours
Roasted capon, autumn fruit confit and buttery turnips capture the warmth and abundance of the autumn harvest.
Scallops with clementine and butternut squash
Sweet scallops, roasted butternut squash and fresh clementine create a delicate balance of richness and citrus brightness.
Grapefruit soufflé
Served inside a grapefruit shell, this airy soufflé combines delicate citrus bitterness with an irresistibly light texture.
Roasted chicken, creamy polenta and spring vegetables
Golden roasted chicken, creamy Parmesan polenta and spring vegetables come together in an elegant dish made for sharing.
Vanilla langoustines with rhubarb and Noirmoutier potatoes
Langoustines, vanilla-infused cream and tangy rhubarb create a refined starter where sweetness and freshness meet.
Grilled veal fillet with carrot purée & lemon gel
Tender veal fillet, silky carrot purée and bright lemon gel deliver a refined balance of richness and freshness.
Pair with Blason Rosé
Veal fillet with apricots & coffee morels
Veal fillet is served with coffee-infused morels, glazed pearl onions and ripe apricots in an unexpectedly harmonious pairing.
Dried fruit tart with orange granita and burrata
A festive tart of dried fruits and walnuts served with creamy burrata and refreshing orange granita.
Pecan pie with orange zest
Rich pecan pie is lifted by fragrant orange zest for an elegant dessert with comforting autumn flavours.
Clementine delicacies with vanilla cream and shortbread
Candied clementines, vanilla cream and buttery shortbread create a fresh, elegant dessert inspired by winter citrus.
Red tuna with Timut pepper, tomatoes and tonnato sauce
A vibrant dish combining rare red tuna, colourful tomatoes, aromatic Timut pepper and a delicate tonnato sauce. A fresh and expressive pairing with the elegance of Blason Rosé.
Pair with Belle Epoque Rosé
Grilled blue lobster with chanterelles & fig condiment
Sweet blue lobster is paired with chanterelle mushrooms, smoked almonds and fig condiment in an elegant celebration of late-summer flavours.
This generous dish is beautifully complemented by the floral finesse and vibrant fruit of Belle Époque Rosé.
This generous dish is beautifully complemented by the floral finesse and vibrant fruit of Belle Époque Rosé.
Girolle mushrooms with apricots and fresh almonds
Earthy girolles, juicy apricots and fresh almonds showcase the flavours of late summer in a beautifully balanced starter.
Roasted turkey with champagne gravy
Golden roast turkey and delicate champagne gravy create an elegant centrepiece worthy of festive celebrations.
Roasted baby carrots with brown butter and hazelnuts
Sweet roasted baby carrots are enhanced with nutty brown butter, toasted hazelnuts and a hint of sherry vinegar.
Grilled Wagyu entrecôte with blackcurrant violine sauce
Grilled Wagyu, crisp Dauphine potatoes and a vibrant blackcurrant sauce deliver a bold yet refined dining experience.
The Art of Pairing
Every Perrier-Jouët champagne inspires a different culinary expression. Floral, fresh or generous, each cuvée reveals new dimensions through carefully selected ingredients, textures and seasonal flavours.