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Tasting juices at the chefs' table
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.
Cox's Apple Juice from Normandy, the collection of grape variety juices such as Cabernet in rosé version on skin maceration, Black Tomato juice from Crimea for its balance and smoothness.
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.
