Barely a decade ago, fruit juice was a rare sight on restaurant tables. Often excluded from menus, it was relegated exclusively to children's offerings.
In a short time, however, he was able to build a fine position for himself.
Chat with the chef and the sommelier
A juice finds its place when it is understood. It is essential to have precise advice to create a surprise. At the beginning of the meal, you must choose a light and unobtrusive texture, subtle and not overpowering aromas and seek the perception of a good balance between sugar and acidity. Sauvignon from an early harvest or even the Black Tomato of Crimea .
But it can also be at the end of the service with the Corsican Clementine which accompanies a very cocoa-flavored dessert or even a shot of Blackcurrant from Burgundy on a blue cheese.
Even more meaning
Chefs and customers are seeking transparency and authenticity. With our Tasting Juice Collection, we can now offer everyone a unique fruit experience, driven by our expertise in selecting varieties, plots, and optimal ripeness from producers who are aware of their role in this adventure.
A nice touch
Creating a non-alcoholic offering is now a necessity and is often perceived as a delicate touch. It must demonstrate its ambition to be consistent with the rest of the menu.
A Tasting Juice collection is a great opportunity for the restaurateur or sommelier to surprise, create value and demonstrate even more consistency between the different offers.
And always serve in a stemmed glass, chilled to around 10°C.