Lukas Guyot
Sommelier, mixologist and drink creator based in Alsace.
01 — The journey
Wine was my first training ground. It taught me rigour, patience, respect for the product, for the seasons, for the terroir and for those who work it.
But over time, I felt the need to go further: to understand the raw material differently, to extract it, transform it, reveal it.
That drive led me to complete a master’s degree in molecular mixology in New York, to explore a freer, more creative approach — while carrying with me the discipline learned through wine.
Since then, I’ve worked to bring these two worlds into dialogue: the precision and culture of wine on one side, creativity, experimentation and the craft of raw material on the other.
UnJourDitVin was born from that encounter — a way of working where every product is understood before being transformed, where every creation seeks balance, a story, an emotion.
My goal isn’t only to create drinks, but to pass on a different way of looking, tasting and feeling.
02 — The birth of UnJourDitVin
I created UnJourDitVin with the desire to develop a different approach to drink: more artisanal, more gastronomic, closer to the raw product, and above all more coherent with terroir, seasons and the people I work with.
My craft today sits at the crossroads of several worlds: sommellerie, mixology, gastronomy, alcohol-free drink creation, events and knowledge-sharing. UnJourDitVin isn’t meant to be a simple cocktail or events business — I’m building a genuine world around taste, product and craft.
03 — My philosophy
My philosophy rests above all on respect for the product. I prefer to start with a simple ingredient and understand how to draw the best out of it, rather than stacking ingredients into a recipe.
A fruit, an aromatic plant, a flower, a root or a spice offer countless dimensions depending on how they’re worked — their acidity, bitterness, astringency, natural sweetness, aromatic potential, texture, reaction to temperature, evolution through infusion, maceration or fermentation. This thinking sits at the centre of my work.
I make most of my own preparations: infusions, osmotic macerations, oleo-saccharums, cordials, syrups, reductions, fermentations, fruit or ginger bugs. Technique is never a goal in itself — it must always serve taste. I look for drinks that are legible, elegant and balanced, even when their preparation is technically complex.
The goal isn’t to drink more — it’s to drink true.
04 — Alsatian terroir
I hold a particular attachment to Alsace’s gastronomic and winemaking heritage: its grape varieties, its terroirs, its plants, its fruits, its eaux-de-vie, its distilleries, its producers and its artisans. A significant part of my work is imagining how to bring this heritage into dialogue with a contemporary approach to cocktails and drinks — never transforming the product beyond recognition. I seek, on the contrary, to preserve its identity while offering it a different reading.
05 — Passing it on
Sharing what I know is an essential part of my work. I don’t just want to teach a recipe: I want people to understand why it works. It’s this approach that runs through my workshops, my collaborations and the content I share.
Sentez, Goûtez, Créez.