Capon fillet with autumn harvest flavours
Best enjoyed with Belle Epoque Brut
A festive creation by Sébastien Morellon, Head Chef at Maison Perrier-Jouët, where tender capon meets autumn fruits, delicate vegetables and the elegance of Belle Epoque.
Step 1
Create the autumn fruit confit
Pit, peel and cut the figs, plums, pears and damson plums into large pieces.
Cook gently in foaming butter with the sugar, cover and simmer over low heat for around 1 hour until the fruits are tender and concentrated. Blend until smooth and set aside.
Cook gently in foaming butter with the sugar, cover and simmer over low heat for around 1 hour until the fruits are tender and concentrated. Blend until smooth and set aside.
Step 2
Prepare the baby turnips
Peel the turnips and cut them into 1cm-thick slices. Shape into neat discs using a small cutter.
Sweat the turnips gently in foaming butter without colouring them. Season, deglaze with a splash of champagne, then cover and cook until tender and the liquid has evaporated.
Sweat the turnips gently in foaming butter without colouring them. Season, deglaze with a splash of champagne, then cover and cook until tender and the liquid has evaporated.
Step 3
Roast the capon fillets
Season the capon fillets with salt and pepper. Brown them skin-side down in a pan, then add butter and herbs.
Cook while regularly basting until the skin is golden and the meat remains tender. Warm the gravy separately.
Cook while regularly basting until the skin is golden and the meat remains tender. Warm the gravy separately.
Step 4
Plate and finish
Create a line of autumn fruit confit on each plate and place the roasted capon fillet on top.
Arrange the turnip discs alongside, add a spoonful of gravy and finish with lamb’s lettuce dressed with walnut oil and sherry vinegar, topped with fresh walnuts.
Arrange the turnip discs alongside, add a spoonful of gravy and finish with lamb’s lettuce dressed with walnut oil and sherry vinegar, topped with fresh walnuts.
This recipe celebrates the balance between the tenderness of the capon, the sweetness of autumn fruits and the freshness of the vegetables — a harmony that echoes the elegance of Belle Epoque.
Sébastien Morellon
Head Chef at Maison Belle Epoque
Sébastien Morellon
Inspired by the House’s connection to nature and seasonal ingredients, Sébastien Morellon creates dishes that celebrate purity, freshness and elegance. His cuisine reflects the same philosophy found in Perrier-Jouët champagnes: a balance between creativity, refinement and respect for the ingredients.
Also by Sébastien Morellon
Clementine delicacies with vanilla cream and shortbread
Candied clementines, vanilla whipped cream and crisp shortbread come together in a delicate dessert, beautifully paired with the generous fruit and freshness of Blason Rosé.
More inspiration with Belle Epoque
Scallops with clementine and butternut squash
Delicate scallops, tender butternut squash and vibrant clementine come together in a refined starter, beautifully complemented by the floral freshness of Belle Epoque Brut.