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EAT | Perrier-Jouët Limited Edition by Vik Muniz Gallery
Gallery
November 30, 2014

EAT | Perrier-Jouët Limited Edition by Vik Muniz Gallery

<strong>PERRIER-JOUËT</strong> Perrier-Jouët Belle Epoque Rosé 2005 Limited Edition
<strong>PERRIER-JOUËT</strong> Left: Hervé Deschamps, Cellar Master at Perrier-Jouët. Right: Vik Muniz, Brazilian contemporary artist.
<strong>PERRIER-JOUËT</strong> Perrier-Jouët Belle Epoque Rosé 2005 Limited Edition
<strong>PERRIER-JOUËT</strong> Champagne tasting and lunch held at Tofuku-ji Temple, a Rinzai Zen head temple in Kyoto.
<strong>PERRIER-JOUËT</strong> Lunch by Stephan Pantel, owner and chef of Stephan Pantel in Kyoto.<br>Horse mackerel with champagne vinegar, paired with persimmon and Gion beans in a ponzu jelly.<br>Foie gras confit wrapped in narazuke pickles, with a tropical fruit sauce.<br>Shrimp wrapped in daikon radish, with a spiced oil dressing.
<strong>PERRIER-JOUËT</strong> Brazilian contemporary artist Vik Muniz.
<strong>PERRIER-JOUËT</strong> Hervé Deschamps, Cellar Master, overlooking the Tofuku-ji garden.
<strong>PERRIER-JOUËT</strong> Tofuku-ji Garden.
<strong>PERRIER-JOUËT</strong> View of Tofuku-ji Temple from the National Treasure Sanmon Gate.
<strong>PERRIER-JOUËT</strong> National Treasure Sanmon Gate of Tofuku-ji Temple.
<strong>PERRIER-JOUËT</strong> National Treasure Sanmon Gate of Tofuku-ji Temple.
<strong>PERRIER-JOUËT</strong> Tofuku-ji Hojo Garden.
<strong>PERRIER-JOUËT</strong> Tofuku-ji Hojo Garden.
<strong>PERRIER-JOUËT</strong> Tsutenkyo Bridge at Tofuku-ji Temple.
<strong>PERRIER-JOUËT</strong> Champagne tasting and lunch held at Tofuku-ji Temple, a Rinzai Zen head temple in Kyoto.
<strong>PERRIER-JOUËT</strong> Champagne tasting and lunch held at Tofuku-ji Temple, a Rinzai Zen head temple in Kyoto.
<strong>PERRIER-JOUËT</strong> Champagne tasting and lunch held at Tofuku-ji Temple, a Rinzai Zen head temple in Kyoto.
<strong>PERRIER-JOUËT</strong> Horse mackerel with champagne vinegar, paired with persimmon and Gion beans in a ponzu jelly.<br>Foie gras confit wrapped in narazuke pickles, with a tropical fruit sauce.<br>Shrimp wrapped in daikon radish, with a spiced oil dressing.
<strong>PERRIER-JOUËT</strong> Roasted sea bream and grated taro root, with seasonal vegetables, in a vanilla and lemon butter sauce.
<strong>PERRIER-JOUËT</strong> Roasted sea bream and grated taro root, with seasonal vegetables, in a vanilla and lemon butter sauce.
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EAT | Perrier-Jouët: Limited Edition Gallery by Vik Muniz

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