Perrier-Jouët champagnes are renowned for their fresh, floral complexity, and pairing them with food demands a very subtle sense of balance. The cuisine of Sébastien Morellon, the House’s chef in residence, is all about purity of expression. He selects authentic ingredients whose flavours and textures will complement and accentuate the aromatic profile of each cuvée. Sébastien’s precise, exacting approach to his art makes for an unforgettable tasting experience, from the first appetizers through to the very last spoonful of dessert.

At Maison Belle Epoque, in the heart of France’s Champagne region, head chef Sébastien Morellon embodies Perrier-Jouët’s philosophy, based on a commitment to the environment and the terroir. His largely vegetarian cuisine showcases the very best in simple, seasonal produce, supplied by local farmers. Driven by a shared love of elegance and precision, Sébastien Morellon and Cellar Master Séverine Frerson work hand-in-hand to craft a nuanced palette of flavours.