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 delicious and surprising success
From the very first bites, the atmosphere was one of discovery. A Nantes-style veal tartare accompanied by fig and fennel paired beautifully with a glass of Antidote from the 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.
Next up, the warm oyster dish featured aubergine and lemon. We suggested a shot of Feragaia, a distillate of land and sea plants from Scotland. The pairing provoked enthusiastic reactions and lively discussions among the guests, with the drink being offered as a smoky, iodine-rich condiment forming an integral part of the dish.
To follow, chef Anne-Lise Genouël prepared a line-caught pollack with courgette, 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 (refreshing citrus fragrance, a light minty note and mandarin) with a touch of juniper berries. Manon Guillemeau at the bar worked it with a surprising celery cherub, celery and chamomile infusion, lengthened with a cucumber tonic from the French brand Hysope. The marriage of herbs and plants won people over with its fresh and original character, adding a new dimension to the dish.
The Sassy alcohol-free demi-sec cider, paired with a sheep's milk tomme worked 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 the purple shiso. A pairing that was at once simple and sophisticated, and one that brought everyone to agreement.
Finally, the chocolate and Parisian mushroom & cep dessert brought the evening to a beautiful close, given a lift by Arensbak rouge, a drink from Denmark made from fermented Yunnan black tea (kombucha), spices and fruit, which brought a tangy and fresh finish full of complexity. We were hardly going to take the easy route of a dealcoholised fizz — which, for that matter, would have lent itself rather well to the occasion!
An experience to be repeated
This gastronomic dinner in collaboration with Imagine proved that it is equally possible to be creative with drinks, and not just on the plate. Every pairing was designed to surprise and delight… And the response was immediate! The guests, curious at the start, left won over by the originality of the drinks on offer, which paired wonderfully with the fabulous work coming out of the kitchen.
A wonderful discovery for everyone, which only confirms a trend: it is possible to redefine the dining experience with alcohol-free drinks now suited to adult, high-end 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 drop of alcohol. Whether at aperitif time, during a meal or in the evening, an alcohol-free alternative can be just as rich in flavours and sensations. This gastronomic dinner is proof of that: alcohol-free is not a constraint — it is an opportunity to rediscover taste, differently. And one thing is certain: those who were there will never see alcohol-free in the same way again!
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