These restaurants offer a non-alcoholic, in-house food and beverage pairing

Who said wine was the only possible pairing in a gourmet restaurant? These establishments across France are proving us wrong in the most beautiful of ways.

Mathilde Bourge Published on 5/5/26 at 2:51 PM

looking for a refined culinary experience without the effects of alcohol? Gastronomy is evolving, and more and more restaurants are innovating by offering homemade alcohol-free food and beverage pairings. Whether for health reasons, personal choice or simply to discover new flavors, these gastronomic pairings offer a delicious and sophisticated alternative to traditional wines and cocktails. Gault&Millau invites you to discover these prestigious establishments that have sublimated the art of pairing exquisite dishes with non-alcoholic beverages.

Restaurant Anne-Sophie Pic in Valence

Anne-Sophie Pic, and her sommelier Paz Levinson, are among the forerunners when it comes to food and non-alcoholic beverage pairings. Since 2018, the two women have made a point of highlighting all types of beverages, such as tea and coffee, but also original creations like clarifications. "When I studied sommellerie in Argentina, we didn't just talk about wines, but all possible drinks," recalls Paz Levinson. After two years of development, all Anne-Sophie Pic Group restaurants, whether in Valencia, Hong Kong or even Lausanne, have been offering truly complete alcohol-free experiences since 2020. "Each sommelier imagines a proposal in line with the cuisine of his or her restaurant, then we consult with the chef to add our touch," explains the sommelier. Infusions, extractions, distillates, bouillons, clarifications, syrups, teas, coffees, dairy products... These preparations can also be used as the basis for a "creaative" (non-alcoholic cocktail) such as Shiso Tonic, with shiso, mint, bergamot juice and local tonic, or sweet clover clarification, prepared with black tea. "These drinks are so popular that today, even for 'classic' pairings, 20% of the drinks are alcohol-free," says Paz Levinson.

Where? 285 avenue Victor Hugo, 26000 Valence
See the Gault&Millau review of Maison Pic

Maison Pic © Bob Lightowler bob Lightowler

Restaurant David Toutain in Paris

Since January 2023, David Toutain has been offering a "soft-pairing" in his restaurant to meet an ever-growing demand for a non-alcoholic alternative. "If you travel 300 km to discover the chef's cuisine and all you're offered is water, it's a real shame," admits Alexandre Morlier, sommelier at Restaurant David Toutain (4 toques). So the chef imagines a real "cuisine à boire", far beyond a simple proposal based on juices or sodas. "Behind each plate featuring a product, there's a whole process between the chef, his team and me to find a coherence between the dish and the drink. To do this, we use roasting, filtration or even effervescence methods, kitchen terms transferred to the non-alcoholic part of our drinks. I'd say it's an even more sophisticated job than wine and food pairing, because we're starting from scratch", says the sommelier. For example, herring and pike roe, one of David Toutain's signature dishes, is accompanied by a non-alcoholic cider made in-house. "We make a juice with candied apples, then add our own fennel vinegar," explains Alexandre Morlier. More than a year after the launch of this offer, the sommelier estimates that around 15% of customers fall for this cutting-edge, totally alcohol-free pairing.

Where? 29 rue Surcourf, 75007 Paris
See the Gault&Millau review of Restaurant David Toutain

David Toutain © Dr dR

Alchémille in Kaysersberg

Jérôme Jaegle 's Alchémille restaurant in Kaysersberg, which has been awarded three Gault&Millau stars, also plays the alcohol-free, 100% homemade card, with an original proposal. As in the kitchen, the chef enjoys sublimating local treasures to transform them into surprising, but above all delicious, drinks. For example, Jérôme Jaegle's imagination is endless: fir oil, ground ivy infusion, turnip and thyme brine water? The chef also prepares more familiar beverages, such as kombucha, to reassure even the fussiest of palates.

Where? 53 route de Lapoutroie, 68240 Kaysersberg
See Gault&Millau's review of l'Alchémille

Freia in Nantes

Sarah Mainguy opened her restaurant, Freia (2 toques), in February 2024. The establishment, located on the 6ᵉ floor of a parking lot opposite the Nantes train station, is set under a large greenhouse offering a bucolic setting and an unobstructed view of the city. If, on the plate, the young chef gives pride of place to plants, she also proposes a zero-waste approach by transforming vegetable and fruit offcuts and aromatics... into alcohol-free drinks! Fermentations, infusions, juices: Sarah Mainguy's aim is to create entirely homemade beverages that go as far, if not further, than what she could do with wine.

Where? 22 boulevard de Berlin, 44000 Nantes
See Gault&Millau's review of Freia

Clos des Sens in Annecy

At Le Clos des Sens (4 toques), the teams have taken a new step in non-alcoholic pairings by launching, as of 2022, a real project around gastronomic juices. Spearheaded by Executive Chef Franck Derouet and Head Sommelier Thomas Lorival, this project goes far beyond the simple blending of juices to offer a fully-fledged culinary approach. Here, beverages are conceived as liquid dishes: roasted shallot broths, long-infused fruit waters or vegetable extractions are created using cooking, reduction and infusion techniques similar to those used in the kitchen. The aim? Find the right aromatic balance without excess sugar, while promoting plant-based ingredients and local produce. In perfect keeping with the company's philosophy, these pairings highlight seasonality, terroir and artisanal know-how, offering a sensory experience as precise and accomplished as traditional food and wine pairings.

Where? 13 rue Jean Mermoz, 74940 Annecy-le-Vieux
See Gault&Millau's review of Le Clos des Sens

Clos Des Sens © Laurent Dupont laurent Dupont

Auberge du Vert Mont in Boeschepe

at L'Auberge du Vert Mont (3 toques), chef Florent Ladeyn has been a pioneer for several years, offering food and beverage pairings that are entirely alcohol-free. Alongside his sommelier Orane Vanheule, he is developing a range of artisanal beverages - kombuchas, kefirs, infusions and fermented preparations - designed with the same exacting standards as the dishes. This approach, both technical and creative, makes it possible to explore precise pairings while remaining true to the chef's identity: a cuisine deeply rooted in its territory, where each beverage highlights products from a limited local area.

Where? 1318 Rue du Mont Noir, 59299 Boeschepe
See Gault&Millau's review of L'Auberge du Vert Mont

Negresco in Nice

Le Chantecler (3 toques), at the Le Negresco hotel in Nice, is proof that even institutions are moving with the times. In this restaurant led by chef Virginie Basselot, head sommelier Jean-Gabriel Siviragol has imagined a non-alcoholic pairing, much like a wine pairing. There are no house beverages here, just finely selected creations such as sparkling tea, gin or non-alcoholic rum, plus other surprises that cheerfully replace a simple glass of water.

Where to find us Le Negresco, 37 Promenade des Anglais, 06000 Nice
See Gault&Millau's review of Le Chantecler

Racines in Rennes

At Racines (3 toques), chef Virginie Giboire complements her tasting menus with entirely alcohol-free food and beverage pairings, conceived as true extensions of the plates. Infusions, pressed juices, cordials and homemade preparations compose a precise and refreshing aromatic score, without recourse to alcoholic fermentation. Each combination is tailor-made: a juniper berry cordial, enhanced with wild sorrel, parsley and verjuice, for example, highlights a sea bass dish, while a cucumber juice with basil, accompanied by an iodized foam, is a fine match for veal with seaweed. An approach that is both inventive and rigorous, confirming the growing interest in gastronomy for these non-alcoholic pairings that are as technical as they are elegant.

Where? 4 passage Antoinette Caillot, 35000 Rennes
See the Gault&Millau review of Racines

Les Frères Ibarboure, Bidart

At Les Frères Ibarboure (4 toques), the house is enriching its offer with non-alcoholic food and beverage pairings devised collectively by chefs Soline Ibarboure and sommelier Alice Abgrall. This new offering, unprecedented for the establishment, is as accomplished and creative as a classic food and wine pairing, with beverages designed to dialogue fully with each plate. Throughout the redesigned menu, non-alcoholic creations play on balance and aromatic precision: a dish of cod and onion confit is accompanied by a soft floral cocktail, while a grilled piece of beef finds a subtle echo in a smoked tea infused with resinous notes. An inventive approach that confirms haute gastronomie's growing interest in these alternative pairings, which are as technical as they are sensory.