Squid casserole with seasonal vegetables

Best enjoyed with Blanc de Blancs

Blanc de Blancs

Main Course

25 min

The lively freshness and citrus notes of Perrier-Jouët Blanc de Blancs bring brightness to this delicate squid casserole. Sweet carrots, earthy mushrooms and crisp celtuce create a harmonious pairing, highlighting the cuvée’s floral elegance and mineral freshness.

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Pierre Gagnaire recipe - Blanc de Blancs - squid casserole recipe - table setting

Cook the vegetables

Melt the butter in a casserole dish and cook the baby carrots for 3 minutes.
Add the button mushrooms and cook for 5 minutes, then add the celtuce heart, cut into thick slices.
Cover and cook for a further 5 minutes.

Finish the casserole

Remove the casserole from the heat, pour in the carrot juice and leave the vegetables to rest while preparing the squid.

Cook the squid

Heat a drizzle of olive oil with a knob of butter in a frying pan.
Sear the squid rings for 30 seconds, then season lightly with salt.

Plate and serve

Dress the celtuce leaves with a drizzle of olive oil.
Arrange the vegetables and squid harmoniously on each plate and serve immediately.

The carrot and champagne pairing is smooth, with no aggressiveness or acidity—just a delightful crispness and a wonderful scent of carotene.

Pierre Gagnaire

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.

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All the recipes

Squid casserole with seasonal vegetables

The lively freshness and citrus notes of Perrier-Jouët Blanc de Blancs bring brightness to this delicate squid casserole. Sweet carrots, earthy mushrooms and crisp celtuce create a harmonious pairing, highlighting the cuvée’s floral elegance and mineral freshness.

Pierre Gagnaire, Perrier-Jouët Global Ambassador

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