- Découvertes
Tasting juices at the chefs' table
Just ten years ago, fruit juice was rare on restaurant tables. Often excluded from menus, it was relegated exclusively to the children's offering.
In a short time, he has managed to carve out a nice place for himself.
Engage with the chef and the sommelier
A juice finds its place when it is understood. Precise advice is essential to create surprise. At the beginning of the meal, one should choose a light and unobtrusive texture, subtle and non-intrusive aromas, and seek the perception of a nice sugar-acidity balance. The Sauvignon in early harvest or the Black Tomato from Crimea.
But it can also be at the end of the meal with the Corsican Clementine that pairs with a very chocolatey dessert or a shot of Blackcurrant from Burgundy with a blue cheese.
Even more meaning
Chefs and customers are seeking transparency and authenticity. With our Tasting Juice Collection, it is now possible to offer everyone a unique experience around the fruit, determined by our expertise in selecting varieties, plots, and optimal ripeness from producers aware of their role in this adventure.
A lovely gesture
Building a non-alcoholic offering is now a necessity and is often perceived as a thoughtful gesture. It must demonstrate its ambition to be consistent with the rest of the menu.
Cox’s Apple Juice from Normandy, the collection of Grape Juices like the Cabernet in a rosé version with skin maceration, Black Tomato Juice from Crimea for its balance and smoothness.
A collection of Tasting Juices is a great opportunity for the restaurateur or sommelier to surprise, create value, and demonstrate even more consistency among the different offerings.
And always serve in a stem glass, chilled to about 10 °C.
