On Friday 27 September, Gueule de Joie took a new step in collaboration with the restaurant Imagine in Nantes. A gastronomic menu in 5 courses with 5 original pairings and zero alcohol, specially conceived for this exclusive event. An evening where culinary creativity joined forces with the originality of Gueule de Joie's drinks, for an extraordinary taste experience.
A flavourful and surprising success
From the very first bites, the atmosphere was one of discovery. A Nantes-style veal tartare with fig and fennel paired beautifully with a glass of Antidote from Domaine des Grottes. This lightly sparkling drink, made from fruit juices (Gamay grape and apple) and infusions of 15 plants with aromas of thyme, apple, ginger, lemon… Won over the guests with its bold sweet-and-savoury pairing.
After this original opener, the dinner continued with a warm oyster prepared with aubergine and lemon. We suggested a shot of Feragaia, a distillate of land and sea plants from Scotland. The pairing drew enthusiastic reactions and lively discussion among the guests, with the drink served as a smoky, briny condiment forming an integral part of the dish.
To continue, chef Anne-Lise Genouël prepared a line-caught pollock with courgettes, celery, grapes, and garden infusions. On our side, we broke with convention by pairing this dish with a cocktail. Our choice fell on JNPR n°3, a subtle blend of verbena aromas (a refreshing citrus note, a light mentholated hint, and mandarin) with a touch of juniper berries. Manon Guillemeau at the bar worked with it to create a surprising celery shrub, celery and chamomile infusion, lengthened with a cucumber tonic from the French brand Hysope. The marriage of herbs and plants won hearts with its fresh and original character, adding a new dimension to the dish.
The Sassy alcohol-free demi-sec cider, paired with a ewe's milk tomme aged with fenugreek, was also a revelation. The fruity and tangy aromas of the cider perfectly balanced the sweetness of the tomme and the subtle fragrance of purple shiso. A pairing that was at once simple and sophisticated, and one that everyone agreed on.
Finally, the chocolate and mushroom dessert — Paris button mushrooms and ceps — brought the evening to a beautiful close, enlivened by Arensbak rouge, a drink from Denmark based on fermented Yunnan black tea (kombucha), spices, and fruits, which brought a tangy, fresh finish full of complexity. We were hardly going to take the easy route with a dealcoholised sparkling wine — although, admittedly, that would have lent itself rather well to the exercise!
An experience to repeat
This gastronomic dinner in collaboration with Imagine proved that it is equally possible to be creative with drinks and not just with the food on the plate. Every pairing was conceived to surprise and delight… And the success was immediate! The guests, curious at first, left won over by the originality of the drinks on offer, which paired wonderfully with the fabulous work produced in the kitchen.
A wonderful discovery for all, which only confirms a trend: it is possible to redefine the dining experience with non-alcoholic drinks now suited to adult, premium consumption.
At Gueule de Joie, we are proud of this unique experience, which proved that it is entirely possible to combine pleasure, creativity, and conviviality without a single drop of alcohol. Whether at the aperitif, during a meal, or in the evening, a non-alcoholic alternative can be just as rich in flavour and sensation. This gastronomic dinner is proof of that: non-alcoholic is not a constraint — it is an opportunity to rediscover taste, differently. And one thing is certain: those who were there will never see non-alcoholic drinks the same way again!
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