About
Free entrance: First come, first seated
Benoît d’Onofrio, the 2.0 sommelier known under the freshly-coined term of ‘Sobrelier’, is blazing the trail for high-end alcohol-free drinks in France. His beverages, which you could describe as ‘liquid fine cuisine’, can compete with dishes by the top Michelin-starred chefs. During this masterclass, he will give you the opportunity to taste three of the drinks he has created, addressing hybrid infusion, percolation, fermentation, maceration and distillation techniques as levers that can be used to produce his ‘sobrevages’. The choice of fruits, vegetables, cereals – sometimes blended – and the techniques that are applied to them extract a richness and an intensity of aromas, flavours and textures that can be varied over and over. So, because ‘sobrevages’ only leave out the alcohol, they let gastronomes focus on fully savouring the nuances and complexity in each of the drinks poured.
Benoît d’Onofrio, the 2.0 sommelier known under the freshly-coined term of ‘Sobrelier’, is blazing the trail for high-end alcohol-free drinks in France. His beverages, which you could describe as ‘liquid fine cuisine’, can compete with dishes by the top Michelin-starred chefs. During this masterclass, he will give you the opportunity to taste three of the drinks he has created, addressing hybrid infusion, percolation, fermentation, maceration and distillation techniques as levers that can be used to produce his ‘sobrevages’. The choice of fruits, vegetables, cereals – sometimes blended – and the techniques that are applied to them extract a richness and an intensity of aromas, flavours and textures that can be varied over and over. So, because ‘sobrevages’ only leave out the alcohol, they let gastronomes focus on fully savouring the nuances and complexity in each of the drinks poured.