“When planning a meal for the holidays, it’s not only important to keep in mind the mood and tone you want to set, but it’s also impossible to ignore the impact our food and wine choices have on the planet. My approach to food is first and foremost, respectful of time and place, I focus on seasonal, local ingredients that celebrate the soil they come from, and the people who grew them, and I know Perrier-Jouët takes a similar approach - creating champagne with the utmost care from grape to glass,” said Sophia Roe.
Green Apple Jicama Ceviche with Yuzu and Tostones paired with Perrier-Jouët Blancde Blancs Champagne
“To start off a meal, I always like the first dish to be zestful and full of life. The tart and powerful flavors of green apple and jicama accompanied with yuzu preps the palate and sets a high-spirited tone for the rest of the gathering. I’d pair this dish with a lively wine, like Perrier-Jouët’s Blanc de Blanc, that instantly creates good vibes.”
Crispy Yucca with Peach and Cardamom paired with Perrier-Jouët BelleEpoque Brut 2013
“For a main dish, I enjoy serving something a bit more savory, complete with spices, like cardamom. I wanted to make sure one course was dedicated to something that felt crisp with a nice mouthfeel. The peach pairs beautifully with the freshness and panache of Perrier-Jouët’s Belle Epoque 2013.”
Stewed Strawberries with Maple Sunflower spread on Buckwheat
“I love closing a meal with a dish that’s full of the sweetness that our soil offers, with fruits, like berries, With its aromas of rose and peony, and delicious fruits like wild strawberries and raspberry and pink grapefruit, Perrier-Jouët’s Belle Epoque Rosé 2013 makes for a captivating cuvée to accompany this dessert,” said Sophia Roe.