THE SOMMELIER WHO CHANGED THE JOB
“Consumption patterns are changing,” says, Rodrigue Palvadeau, Head Sommelier at La Cheneaudière & Spa, in Colroy la Roche, France. “Some customers no longer feel the need to accompany a good meal with wine. It is for these clients that I wanted to propose an alternative by imagining original juice pairings.”
“Most juice is like a good wine, it improves with time and so we can drink it in any season.”
Called the “sommelier who changed the job”, Palvadeau created a menu that pairs dishes with artisan juices. “Most juice is like a good wine, it improves with time and so we can drink it in any season,” he says.
The pairings include a duo of goose foie gras and duck foie gras with gingerbread matched with an apple-quince juice by Claude Kupferschlaeger in Bourg-Bruche. Lobster fricassee, with soft cottage cheese and lobster sauce, is paired with a ruby rhubarb juice from Michel Moine in Xertigny.
MAKING A SPLASH – A RHUBARB GINGER SPLASH…
The team at Longueville Manor in Jersey in the United Kingdom, having noticed more customers passing on the bubbles, created a unique menu of non-alcoholic drinks and cordials. Drinks can be enjoyed on their own, such as the Rhubarb & Ginger Splash, or paired with meals, like the Longueville Manor Virgin Mary, made with tomato juice, garden basil, Tabasco, pepper, and fleur de sel, to accompany a red meat dish. Infused with the fruit, vegetables and flowers of the manor’s garden, the cordials change according to the seasons and harvest of the week.