Strawberry Cocktail Recipe – Joséphine 2014

Try the daring combination of our Joséphine 2014 vintage and a summer strawberry cocktail.

Ingredients (for 2 people) :
Strawberry Cocktail :
10 strawberries
½ bunch basil
50g caster sugar
2 tbsp water
Champagne Joseph Perrier
1 lime zest
Lime juice
To make:
Hull the strawberries.
Chop the basil leaves and place in a blender with the caster sugar.
Add the water and blend again.

Blend the sugar with the basil and the strawberries, hulled beforehand, then add the Joseph Perrier champagne.
Add the lemon zest and juice and blend again.

Add a few ice cubes to a cocktail shaker and mix in the strawberries, champagne and basil sugar.
Shake, strain and pour into a glass.

Add a little more champagne if you like.
All set! Enjoy!

Roasted lobster with citrus juice and spices

Discover the perfect match between our Cuvée Joséphine 2012 and this Lobster roasted with citrus fruits and spices.

Ingredients (for 4 people) :

  • 1 onion
  • 2 slices of celery
  • 15cl white wine
  • 4 lobsters
  • 1 lime
  • 50g of butter
  • 2 vanilla pods
  • 1 tablespoon of pink berries
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 pink grapefruits
  • 2 oranges
  • 4 tablespoons olive oil
  • salt
  • pepper


  1. Chop the onion and celery. In a saucepan, cook four litres of water with 2 tablespoons of coarse salt and 15 cl of white wine. Plunge the chopped vegetables into this mixture. Bring to the boil and then simmer for 5 minutes.
  2. Add the lobsters to the preparation to cook them for 5 minutes. Drain them and cut them in half lengthwise. Remove the pocket of pebbles from the head and the black gut from the tail. Break the claws in half and place the lobster halves in a dish.
  3. Split the vanilla pod in two to remove the seeds. Melt the butter and mix it with the vanilla seeds and the crushed pink berries. Brush the lobster halves with this mixture and then sprinkle them with the bay leaves, thyme and lime slices.
  4. Squeeze the grapefruits and oranges to extract the juice. Then emulsify this juice with the olive oil. Bake the lobster dish for 3 to 4 minutes at 180 degrees.
  5. Arrange your plates; arrange the lobsters with the citrus fruits and the sauce.

It is ready! Good tasting!

Our Cuvée Josephine 2012 was recently awarded the lovely scores of 95 points by Decanter and Wine Enthusiast.

Carpaccio of scallops

Discover the perfect match of our Cuvée Royale Brut Vintage 2012 and a Carpaccio of scallops.

Ingredients for four people :

  • 16 fresh scallops
  • 1/2 lime
  • 6 tablespoons of olive oil
  • 1 bunch of chives
  • 3 sprigs of coriander
  • 1 tablespoon of pink berries
  • salt and pepper


1. Remove the shells from the scallops, wash them and pat them dry on paper towels. Then place them in the freezer for 15 minutes to harden.

2. Cut them into very thin slices. Remove the leaves and chop the coriander and chives, then crush the pink berries.

3. Arrange the scallops in a circle on your plates and sprinkle them moderately with lime juice.

4. Season with salt, pepper and the pink berries before drizzling with olive oil. Garnish your scallops with chives and coriander.

It’s ready!

Champagne Joseph Perrier - Cuvée Royale Brut Vintage 2012

A wine awarded 90 and 93 points by Decanter and Wine Enthusiast.

Our commitments

Champagne Joseph Perrier - Savoir faire

Time and nature are two essential ingredients in the
creation of great champagne wines.

Our vineyard


The Joseph Perrier vineyard covers 23 hectares ideally situated
on the slopes in the heart of the Champagne region. It is with respect for this family terroir that we carefully harvest our grapes by hand. This technique allows us to extract the highest quality grapes, necessary for the elaboration of our precious champagne wines.
Attached to biodiversity, Patrick, our vineyard manager, has been
working for many years in integrated viticulture. Since March 2021, our vineyards are certified Viticulture Durable en Champagne and Haute Valeur Environnementale 3 . Beyond these labels, it is a culture of humility, a passionate state of mind and a respectful listening to nature that are embedded within the House and the vision of the men and women who work there.

Biodiversity at the heart of our decisions


We have always worked with respect for nature. We are committed to letting nature express itself at its own pace. We preserve nature by limiting our interventions, gestures and actions. The vine is a fragile ecosystem in which small fauna and flora live in symbiosis.

To preserve and maintain this balance, we have replanted hedges and rose bushes around our vineyards to protect them from disease and encourage biodiversity. Finally, on our family site, above our cellars, there is an arboretum that naturally regulates the cellar temperature. Little by little, we’ve set up beehives here, from which we collect honey every year.

Our responsible production


We want to promote a local economy. We are committed to working with local, environmentally-friendly companies to promote French craftsmanship.

For example, we recently worked with the Tonnellerie de Champagne, a Living Heritage Company, to design our Réserve Héritage box. Our card holders and  key holders are made in collaboration with Maison Laffargue, a century-old family business.

We are also committed to the circular economy. In fact, 90% of our industrial waste is treated and recovered through systematic bottle recycling and, for a lucky few, a second life begins as candles.

Eventually, by 2025, we’d like to bring all our advertising product production back to Europe, 50% of it in France, to make the most of our national expertise.

Champagne Joseph Perrier - Jordane Saget

Roasted lobster with white butter

Discover the perfect pairing of our La Côte à Bras 2012 vintage and a lobster roasted in beurre blanc.

Ingredients for 4 people:

  • 800 grams of Lobster
  • 4 shallots
  • 250 grams of butter
  • 10 centiliters of fluid cream
  • 20 centiliters of dry white wine
  • 1 pinch of cayenne pepper



  1. Peel and finely chop the shallots. Then sauté them in a small saucepan with the white wine. Add salt and pepper. Let the whole thing cook at low temperature to reduce the wine. At the end of the cooking, there should be only 4 spoons of liquid left. Add the cream and let it boil for 5 minutes.
  2. Whip your mixture vigorously, adding 200 grams of diced butter little by little, then the cayenne pepper. Keep this sauce warm in a non-boiling water bath.
  3. In a pot, bring a large amount of water with coarse salt added to boil. Dip the lobsters in it and let them boil for 3 or 4 minutes. Drain them before refreshing them under a net of cold water. Put them then flat on a board and cut them in two in the direction of the length. Remove the sand pockets (at the head) from each half. With a small hammer, give each claw a tap just to break the shell.
  4. Heat your oven to thermostat 7 (210 °C). 
  5. In a large skillet, heat the remaining 50 grams of butter. When it foams, brown the lobster halves on the flesh side. You can then place them on the drip pan of the oven. Salt, pepper and sprinkle them with butter before putting them in the oven for 10 minutes.
    6.Let rest lobsters 5 minutes in your turned off oven.
    7.Serve them without waiting with the sauce accompanied by a risotto with herbs or saffron.
Good tasting!
Champagne Joseph Perrier - La Côte à Bras Blanc  De Noirs Brut

A dish enhanced by the freshness and intensity of our Cuvée La Côte à Bras 2012.

Saint Jacques Rossini

Discover the perfect match of Saint Jacques Rossini and our Cuvée Royale Brut Nature.

Ingredients (for four people) :

  • 12 scallops
  • 400g fresh foie gras
  • 20g of truffle chips in a jar
  • 25 cl of veal stock
  • 115g of soft butter
  • Flower of salt
  • Olive oil
  • 1 tablespoon of Barolo vinegar


1. Reduce the veal stock by half with the oil from the truffle jar in a saucepan.
2. Add the broken truffles to the mixture and 100g of butter. Season with salt and pepper. Whisk and keep warm.
3. Cut 4 escalopes of foie gras . Season them with fleur de sel and pepper. Sear them for one minute on each side in a frying pan.
4. In another pan, brown your scallops in a tablespoon of olive oil and the remaining butter.
5.Divide the foie gras and scallops between 4 plates.
6.Whisk the reserved sauce, add the vinegar and spread it over the plates.


A dish enhanced by the freshness and purity of the Cuvée Royale Brut Nature.