F&B Pairing: Sea bass fillet with champagne
Elevate this classic seabass recipe by pairing it with Perrier-Jouët’s latest cuvee, Perrier-Jouët Belle Époque 2007.
Sea bass fillet with beurre blanc is a classic French dish, but unexpectedly not that difficult to prepare with ingredients are easy to find in your nearest supermarket. Following our recipe and adding some vanilla makes the dish even more refined.
When it comes to pairing it with a beverage, and beyond the usual white wine, why not try something unique like champagne which will be perfect for celebrations.
Perrier-Jouët Brand Ambassador Blandine Cochard shares her expert’s pairing advice.
Recipe: SEA BASS FILLET WITH VANILLA BEURRE BLANC
How does Perrier-Jouët bond cuisine and art through its champagne collection?
At Perrier- Jouët, we believe that beauty has the fascinating power to transform life for the better. Beauting is an artistic vision of Haute Cuisine which combines BEAUTY with EATING turning every course into a work of art. Haute Cuisine is an art form which brings daily enchantment to the world of Perrier-Jouët
Which Perrier-Jouët champagne is best paired with the sea bass fillet recipe?
We recommend the Perrier-Jouët Belle Époque 2007, a crystalline vintage presenting fine and vibrant bubbles. The nose is greeted with magnolia, honeysuckle, citrus aromas and a hint of minerality. On the palate, this champagne induces a wonderful freshness right after a bold attack, revealing white-fruits – and complemented by notes of almond milk. Its silky touch as well as its iodine flavours makes cuvée Belle Époque 2007 the ideal companion for sea bass fillet with vanilla beurre blanc.
One inside story about Perrier-Jouët
Maison Belle Époque, in Epernay, France, holds the largest private collection of Art Nouveau in Europe with unique pieces from Majorelle, Daum, Galle or Guimard.
