A depth that rivals alcohol
Alcohol-free isn’t a scaled-down drink. It’s a language of its own.
01 — Introduction
Alcohol-free drinks should never be seen as a watered-down version of a traditional alcoholic drink. They can have their own complexity, their own depth, their own gastronomic language.
Every creation is bespoke and one-of-a-kind. I build these drinks the way I’d build a cocktail: with intention, balance, and a complete aromatic structure.
02 — Working the raw material
Fermentation, koso, osmotic maceration, infusion, oil extraction, smoking, oleo-saccharum: I use these techniques to reveal a product’s acidity, bitterness, texture, length on the palate and natural sparkle — without ever needing to add sugar or artificial flavouring.
The goal remains the same: preserve the product’s identity while offering it a new reading.
03 — A drink in its own right
In a menu, an alcohol-free drink can be just as appealing as a wine — provided it’s designed and crafted with the same rigour. That’s exactly what I look for in my creations: complexity, craft, length on the palate, warmth — but without the alcohol. These aren’t alcohol-free cocktails. They are drinks in their own right.
I often draw inspiration from wines or spirits that have struck me, seeking to reflect the same complexity, the same craft, the same research and the same intention — translated into an entirely different language.
04 — A philosophy of consumption
The goal isn’t to drink more — it’s to drink true. Alcohol-free drinks fit fully within this belief: a strong taste experience doesn’t necessarily require a large amount of alcohol.
05 — Where to find it
Alcohol-free work runs through everything I do: dedicated workshops, bespoke creations for restaurants and hotels, collaborations with producers, private and professional events.