For many years, good restaurants have been offering food and wine pairings to further enhance the dish with a nectar with the closest aromas, and offering a resonance of taste between the plate and the glass.
However, many guests limit their alcohol consumption, by personal choice, religious conviction or for medical reasons. It is therefore appropriate to offer them a drink other than simple still or sparkling water to enjoy their meal.
Food-tea, food-coffee or food-juice pairings sometimes appear. This is the case for the triple-starred address of Laurent Petit, in Annecy, which matches its dishes with juices worked in extraction, decoction, infusion or maceration.
“Often the guests have a form of frustration at not being able to drink alcohol and see this as a real service for a convivial moment.”
Thomas Lorival, sommelier in Annecyat franceinfo
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Thierry Marx offers a recipe based on lemon juice and ginger.
Ingredients for two :
1 lime, 1 yellow lemon, 1 small piece of fresh ginger, 1 star of anise, 25 cl of natural sparkling water.
Preparation :
Peel the ginger and finely dice it.
In a tall glass, squeeze the juice from two lemons. Pound the pieces of fresh ginger in a mortar. Add the star of anise, mash everything. Add sparkling water.
Leave to infuse, place in a checker, mix vigorously and filter.
Serve with roast fish.