“Garçon!
Hold
the Hooch!”

The leisurely act of drinking should by no means be withheld from someone simply because they do not “drink”. In fact, the act is being wholly revolutionized precisely because of these individuals.

At Cheneaudière & Spa, a pigeon dish is paired with Didier Goubet’s Merlot Vieilles Vignes de France juice.

The leisurely act of drinking should by no means be withheld from someone simply because they do not “drink”. In fact, the act is being wholly revolutionized precisely because of these individuals.

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.

Rodrigue Palvadeau, sommelier of Cheneaudière & Spa, has invented a unique take on food-and-wine pairings – instead of wine, it’s fruit juice.

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.