Perrier-Jouët has held longstanding partnerships with personalities from the creative spheres of design, art, gastronomy and fashion, drawing inspiration from the Champagne house’s heritage of art and nature in crafting special experiences. Since 2012, the Maison has collaborated with Design Miami to offer an international platform to contemporary artists and designers. At the fair, running from December 2 to 4, Austrian design studio mischer’traxler, whom they have collaborated with since 2014, will continue to explore the relationship between mankind and nature.
To celebrate this decade-long partnership with Design Miami, Perrier Jouët has partnered with Emmy-nominated TV host and producer chef Sophia Roe for an intimate tasting experience, “1 With Nature” at 1 Hotel South Beach’s sustainable eatery, Habitat, on December 2nd. “My approach to food is first and foremost, respectful of time and place,” shares Roe. “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.”
Here are Sophia’s recipes so you can replicate the experience at home:
Green apple jicama ceviche with coconut yuzu and tostones
*Paired with: Perrier-Jouët Blanc de Blancs
• 1/2 cup coconut milk
• 1/4 cup lime juice, zest of one lime
• 4 tsp yuzu juice
• 2 tbsp coconut aminos
• 1/2 small shallot
• 1 garlic clove, microplaned
• 1 1/2 tsp ginger, microplaned
• 1 tbsp olive oil
• 2 green apples, diced and cubed
• 2 small cucumbers, ﬁnely diced and cubed
• 1 small jalapeno, seeded and ﬁnely diced
• 1 medium sized jicama (1 1/2 cups) peeled, and ﬁnely diced
• 1 avocado, ﬁnely cubed
• 14 ounce can hearts of palms, drained, double rinsed, diced
• 3-4 green onions, ﬁnely diced
• Fresh basil, ﬁnally chopped.
• Fresh parsley, ﬁnely chopped
• 2 tsp kosher salt, separated
Add the coconut milk, lime juice, lime zest, yuzu juice, coconut aminos, shallot, garlic clove, ginger, olive oil, and 1 tsp kosher salt in a blender. Blend until smooth, strain, and set aside.
Add the green apple, cucumbers, jalapeño, jicama, hearts of palm, green onions, parsley, basil, and remaining salt to a large bowl. Top the mixture with the coconut and yuzu blended mixture. Adjust seasonings as necessary. Let sit for at least 30 minutes, but up to 8 hours. Add the diced avocado right before serving.
•2 green plantains, peeled and cut into 1inch rounds
•1 cup neutral oil 1 lime
•1 tsp kosher salt, for ﬁnishing
Fill a large, heavy-bottomed skillet about a third of the way up the pain with oil over medium high heat for a few minutes to warm up the oil just slightly. Add the plantain slices to the oil. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon to transfer to a paper towel lined plate. Using the bottom of a glass, plate, or can, gently ﬂatten each fried plantain peice. Smash them just enough that they ﬂatten out, but don’t try to make them too thin, or they will break apart. Add the ﬂattened plantains back to the oil in batches and brieﬂy fry to a crisp, about 1 minute per side. Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt.
Plate 1/4 cup-1/3 cup ceviche in a shallow bowl and arrange 2-3 tostones around the bowl for eating. Garnish with more fresh herbs and black pepper.
Crispy yuca with peach, tomato, and cardamom sauce
Paired with Perrier-Jouët Belle Epoque
• 2 lbs fresh yuca (cassava)
• 3-4 cups neutral oil
• 1 tsp kosher salt
• 2 tsp toasted sesame seeds
• 1 tsp paprika
• 1/2 tsp black pepper
Cut oﬀ both ends of the yuca root. Make shallow cut lengthwise into the skin of the yuca. Work your thumbs under one side of the cut. Once you’re underneath the peel, you can work your thumbs down the length of the root, peeling the skin oﬀ. Then cut them into 3 to 4-inch pieces, depending on the length of the yuca. Just make sure they’re all around the same size. Bring a large pot of water to boil with plenty of water and salt. Add the pieces to the boiling water. Cook for about 20 minutes, or until tender. Drain and let it cool. Prepare a small but deep pot with oil for frying, make sure oil reaches 350 degrees before adding the yucca. Once the temperature reaches 350 degrees, add pieces of yucca to oil and fry until golden brown. Top the fried yucca with a pinch of the spice mixture. (*To make the spice mixture, mix together kosher salt, toasted sesame seeds, paprika, and black pepper)
Peach tomato sauce
• 4 peeled and pitted peaches (about 4 cups chopped)
• 6 tomatoes, de-seeded, roughly chopped
• 2 tbsp lemon juice
• 1/2 cup sugar
• 2 tsp Dijon mustard
• 1/2 tsp cardamom
• 1 cinnamon stick
• 1 tbsp ginger, chopped
• 2 cloves garlic, minced
• 3 tbsp green onion, ﬁnely chopped
• 2 tbsp fresh thyme
• 1 tsp kosher salt
• 1/2 tsp cayenne pepper, optional
In a medium pot, on medium-high heat, add all ingredients. Bring to gentle boil (lower heat to medium if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, etc. You’ll want to blend this sauce up, but you don’t have to strain. However, if you do strain the sauce, it will be much more smooth.
Note for peeling peaches:
For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 1 minute. Lift out peaches and slip the skins oﬀ. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch.
Place 2 tbsp peach and tomato sauce on a small plate, top with 2-3 yucca fries, dust the yucca fries with mixture of paprika, salt, toasted sesame seeds, and black pepper.
Stewed berries with maple sunﬂower spread on buckwheat
Paired with: Perrier-Jouët Epoque Rosé
• 1 loaf buckwheat toast, toasted and cut into 2 inch squares
• 2 cups of mixed berries
• 1 tbsp coconut cream
• Juice of 1/2 a lemon, zest of whole lemon
• 1/3 cup maple syrup separated
• 1 1/2 tbsp Chambord Liqueur, optional
• 1 16 ounce jar sunﬂower butter, unsweetened
• 1/3 cup coconut milk
• 1 tsp kosher salt
• 1 tsp hemp seeds, garnish
• 1 tsp coconut ﬂakes, garnish
To make the berries:
Add the berries, lemon juice, lemon zest, and 1 tablespoon of the maple syrup to a small pot on medium low heat. Stir 3-5 minutes or until the berries have started to breakdown, then remove from the heat. Add the Chambord and stir to combine, then transfer the berries to a small bowl and refrigerate to cool.
To make the maple sunﬂower spread:
Add the sunﬂower butter, coconut milk, remaining maple syrup, and salt to a bowl. Mix together thoroughly. You can add some warm water if you’re aiming for a thinner sunﬂower spread. Adjust seasoning as you see ﬁt (more maple syrup, more coconut, etc.)
Spread a thick layer of the maple sunﬂower spread onto the toasted buckwheat bread, top with stewed berries, and garnish with hemp seeds and coconut ﬂakes.