Giving the product a new language

02 — Case studies

• 

  Wolfberger

  A collaboration built around several of the house’s products — eaux-de-vie, liqueurs, Crémants and references intended for mixology. Cocktail creations, workshops and animations, showcasing the range through a contemporary reading, presented at the Colmar Wine Fair (2025 and 2026) and at the Château du Hohlandsbourg.

  This collaboration illustrates how I work with a wine estate or a distillery: starting from existing products to imagine a new way of discovering them.

  Recipes and behind the scenes, in video (6)

  • Foire aux vins de Colmar 2026 — I
  • Foire aux vins de Colmar 2026 — II
  • Château du Hohlandsbourg
  • Foire aux vins de Colmar 2025 — I
  • Foire aux vins de Colmar 2025 — II
  • Foire aux vins de Colmar 2025 — III

• 

  Gustave Lorentz

  A collaboration built around the Elsass Spirit range, with several signature creations — Elsass Chérie, Spirit Bellini, SPRIT’ART — designed to showcase Alsatian terroir, freshness and elegance. The work also included a content creation dimension, in photo and video.

  Recipes and behind the scenes, in video (6)

  • Teasing de la collaboration
  • Le défi de Clara
  • UnJourDitVin accepte le défi
  • Elsass Chérie
  • Spirit Bellini
  • SPRIT’ART

• Domaine Muré

  Rouffach

  Creations built around a Crémant, a Gewurztraminer and a marc de pinot noir from the estate, for its open days. A reflection on showcasing wine through mixology, without ever distorting its identity.

• 

  Domaine Pierre-Henri Ginglinger

  Eguisheim

  Creative work around the Rheum, a naturally sparkling rhubarb drink from the estate, and its potential within the world of drinks. The approach: preserve the product’s identity while offering a contemporary reading able to reach a different audience.

  Recipes and behind the scenes, in video (3)

  • Le Rheum — I
  • Le Rheum — II
  • Interview du domaine

• 

  Distillerie Miclo

  La Poutroie

  A collaboration with Distillerie Miclo around their new Cœur de Chauffe range, a quetsche (plum) eau-de-vie with an exceptional aromatic identity. The aim: to reveal, through a cocktail creation, the full potential of this Alsatian spirit and give it a more contemporary image — bringing the rigour of the distiller’s craft into dialogue with a more modern language.

• 

  Opéra Bacchus

  Colmar

  A dedicated cocktail evening, created and delivered with a specific menu built around cooked wine bases and chartreuse. The goal: a genuine one-off experience, designed for the venue, its audience and the season — not a simple bar service.

  Recipes and behind the scenes, in video (2)

  • Soirée cocktail — I
  • Soirée cocktail — II

• 

  Auberge du Brand

  Turckheim

  An ongoing collaboration around gastronomic guinguettes, combining UnJourDitVin cocktails, artisanal preparations and the chef’s cuisine, built around seasonal produce. The cocktails are designed to speak with the kitchen, not as a separate offer.

  Recipes and behind the scenes, in video (6)

  • Guinguette — I
  • Guinguette — II
  • Guinguette — III
  • Guinguette — IV
  • Guinguette — V
  • Guinguette — VI

• 

  Santolina Etrusca

  A collaboration developed around the alcohol-free world, as part of a Dry January project — a concrete illustration of the belief that alcohol-free drinks can hold as much depth and gastronomic interest as a traditional cocktail.

  Recipes and behind the scenes, in video (3)

  • Atelier boissons sans alcool — I
  • Atelier boissons sans alcool — II
  • Atelier boissons sans alcool — III

• 

  Utopie

  Gueberschwihr

  Development and structuring of the drinks offer, including the creation and evolution of a full range of gastronomic alcohol-free drinks — infusions, macerations, fermentations, aromatic extractions — designed as genuine pairings.

  Recipes and behind the scenes, in video (3)

  • Boissons sans alcool gastronomiques — I
  • Boissons sans alcool gastronomiques — II
  • Boissons sans alcool gastronomiques — III