You have noticed ? Dry January takes off and lasts all year round. A revolution even in the most chic establishments, where starred chefs offer alternatives to traditional food and wine pairings with infused, fermented alcohol-free nectars of limitless creativity. At the Chocho restaurant, the assistant chef, Rodolphe Despagne, has developed several sober and slightly sweet drinks: rose lemonade, kiwi-tagetes kombucha, tonka ginger beer… For HER, he has imagined six alcohol-free recipes easy to reproduce at home and perfectly matched to six types of home-cooked meals. Would you rather go to the grocery store? Augustin Laborde, the founder of Paon Qui Boit, our favorite alcohol-free cellar, offers a bottled alternative for each of these dishes. Health !
A ROASTED CHICKEN – AUGUSTIN LABORDE
“A bottle of Tierra from the Tempera range from three-star chef Mauro Colagreco. This complex blend of cranberry, cider vinegar, beet powder, grape extracts and spices is halfway between a kombucha and a light red wine. »
WHY THIS AGREEMENT?
With white meat that can sometimes be a little dull, we generally suggest a red wine with peppery notes. Tierra does the job perfectly, this beverage does not taste like wine, but replaces its function. It accompanies the meat without taking its place: it’s the perfect pairing.
MOST
The bottle, an exact copy of a red wine bottle, is a perfect trompe-l’oeil.
WHERE TO FIND IT?
On drinktempera.com
RODOLPHE DESPAGNE’S RECIPE
Infused beet juice “The color and earthiness of the beets are reminiscent of a red wine that you would enjoy with Sunday poultry. » Boil 500 ml of beetroot juice with 500 ml of water, 1 handful of crushed black pepper, 2 bags of black tea with red fruits, 20 g of dried hibiscus flowers. Infuse for 20 minutes. Filter through a fine sieve, then a cloth. Reserve in the fridge.
A RACLEETTE – AUGUSTIN LABORDE
“A dealcoholized white wine, like the Riesling from the German estate Kolonne Null. Although fruity, this cuvée is not very sweet and tends towards dryness with ultra-refreshing mineral notes. During the holiday season, this “non-wine” is appreciated by the no low public (contraction of no alcohol and low alcohol: without or with low alcohol content, editor’s note) because the illusion is perfect. »
WHY THIS AGREEMENT?
The fruity notes of this drink enhance those of the cheese, and its dry side does not weigh down the raclette. On the contrary, it softens it by breaking down fat and allows for cooler digestion. THE MOST Its more than attractive price, less than €12 per bottle.
WHERE TO FIND IT?
On vinello.fr
THE RECIPE OF RODOLPH OF SPAIN
Maceration kombucha with flowers: “The idea is to get closer to an orange wine, a perfect match with melted cheese. » D-7, prepare the kombucha: make a syrup with 500 ml of water and 60 g of sugar. Infuse 2 bags of Earl Gray black tea for 5 minutes. Remove them and dilute with 500 ml of water. Add 50 g of rose buds, 50 g of jasmine, 1 sliced grapefruit, 50 g of dried lavender. Pour into a jar, and add 50 ml of kombucha scoby base to the preparation. Cover and leave to ferment for 7 days. On the big day, remove the scoby. Filter, pour into bottles with mechanical closure. Reserve in the fridge.
A GALETTE OF KINGS – AUGUSTIN LABORDE
“Purus, an alcohol-free champagne, blanc de vins. Neither too dry nor too sweet. It’s the common denominator for a family moment, everyone is there: champagne drinkers, non-fans, and even teenagers. It is drunk chilled (very cold, in the jargon of wine merchants) and in a glass. »
WHY THIS AGREEMENT?
The bubbles immediately bring a festive side. They tickle the nostrils and awaken the palate lined with butter and frangipane. This fake champagne is a model of balance between sugar and acidity, ideal for a sweet and dense dessert like the galette.
MOST
A pretty, inspiring label with sea and sunset that invites you to escape and decorates a table.
WHERE TO FIND IT?
On purus-drinks.com
RODOLPHE DESPAGNE’S RECIPE
Apple sparkling “An ideal substitute for cider. » Mix 1 l of pasteurized apple juice with 100 ml of Faisselle milk, transfer to a Le Perfect jar with seal. Leave to ferment for 5 days. Filter the preparation, transfer to a mechanically sealed bottle, ferment for 3 days, degassing the bottles twice a day. Reserve in the fridge.
The quantities given are for 8 glasses of 12 cl.
A CHARCUTERIE BOARD – AUGUSTIN LABORDE
“A Force Majeure. Translation, a triple beer without alcohol. Triple, because it is made from three cereals, which give it an intense taste, with powerful amber notes and aromas of caramel and spices. »
WHY THIS AGREEMENT?
If we start from the principle that after a charcuterie platter, we do not have dinner, we need a beer that is not too light, which is good for the body and especially stands up to a sausage. It sticks perfectly, drinks slowly and stays in the mouth for a long time.
MOST
It feels like you’re drinking a 100% normal beer.
WHERE TO FIND IT?
On lepetitballon.com
RODOLPHE DESPAGNE’S RECIPE
Infusion of green tea with anise “It’s like a pastis, you sip it as an aperitif with sausage. » Make a syrup by heating 500 ml of water with 60 g of sugar over medium heat. Add 50 g of star anise, 1 sliced organic lemon and 2 bags of green tea which you leave to infuse for 10 minutes. Dilute with 500 ml of water. Filter and refrigerate. Serve with ice cubes.
A SEAFOOD PLATTER – AUGUSTIN LABORDE
“A Beycha kombucha, slightly sparkling. Made from white tea fermentation, this kombucha with peach and nectarine aromas is a delicate drink. To capture its aromatic complexity, it is enjoyed fresh and sparingly. »
WHY THIS AGREEMENT?
At the end of the mouth, the white Beycha kombucha releases saline notes which gently accompany the shellfish, crustaceans, oysters… Like a reminder of seafood, but without knocking too loudly on the door. It’s a sweet pairing.
MOST
Its anti-hangover properties.
WHERE TO FIND IT?
Surlafermentery.fr
RODOLPHE DESPAGNE’S RECIPE
Elderberry lemonade “Very fresh and floral, this “fairy champagne” is perfect with the freshness of seafood.” Mix 1 l of water with 60 g of sugar, 1 rinsed organic lemon, 20 ml of cider vinegar and 100 g of elderflowers. Transfer to an airtight jar, cover with a cloth and seal with an elastic band. Leave to ferment for 5 days. Filter and transfer into mechanically sealed bottles. Leave to ferment again for 3 days. Reserve in the fridge.
A BRUNCH – AUGUSTIN LABORDE
“Sobacha Sobizz (a buckwheat drink) made by a couple of farmers in the Paris region. They roast their organic seeds before brewing them like tea. They leave to cool and sweeten very lightly. It feels like you’re drinking a Breton pancake. »
WHY THIS AGREEMENT?
For brunch, you should choose a drink that goes just as well with pancakes as with scrambled eggs. Buckwheat is the friend of sweet and sour. This hybrid drink is discreet, it goes well with brunch without weighing it down.
MOST
The joy of shining at dinners when presented at the table to guests.
WHERE TO FIND IT?
Surgrainesauvent.fr
RODOLPHE DESPAGNE’S RECIPE
Eggnog “A milky drink to enjoy at breakfast that works equally well with sweet and savory foods. » Mix 1 l of Ribot milk with 60 g of sugar, 20 g of gingerbread spice mixture and set aside in a cool place.
