Atelier Particulier de Fermentation - Mia (gentian, aromatic herbs, and bergamot)

Discover APF (Atelier Particulier de Fermentation), living, artisanal fermented beverages from Alsace.

Born in 2024 after five years of development, the Atelier Particulier de Fermentation is the project of Elsa, a former sommelier based in Sainte-Croix-aux-Mines, Alsace, in the heart of Clément Bony's cellar (Bonyvresse).

Throughout her experiences and travels, Elsa developed a passion for the vibrant world of fermentation.

Today, she explores Jun and Kefir, two living beverages still rare in the non-alcoholic world, chosen for their immense aromatic freedom.

Jun, fermented exclusively with honey, is distinguished by its fine bubbles, delicate acidity, and velvety texture. The selected honeys (chestnut, fir, linden, sweet clover...) shape the identity of each vintage.

Kefir, lively and refreshing, offers an expressive base that pairs well with a wide variety of botanicals.

After a first fermentation, the cultures are removed and a second fermentation begins, during which fruits, vegetables, herbs, plants, and spices enrich the base juice.

The ingredients are primarily local, sourced from wild foraging, small producers, and the rhythm of the seasons.

The vintages from the Atelier Particulier de Fermentation thus reflect an artisanal know-how, respectful of living organisms, where each drink tells the story of a territory, a season, and an intention.

Non-pasteurized, the vintages from the Atelier Particulier de Fermentation retain all the richness and vitality of living cultures, and may evolve naturally over time.

IMPORTANT FOR PREGNANT WOMEN: as APF vintages are living and non-pasteurized, their consumption is not recommended for pregnant women as a precautionary measure.

Discover MIA.

Here, gentian structures the palate with an elegant bitterness, balanced by the herbaceous notes of sage and rosemary.

Beetroot provides roundness, while bergamot illuminates the whole with a lemony freshness.

And vine leaves extend the tasting with a vegetal and slightly tannic finish.

Possible pairings:

• Appetizer: Fennel salad, beef tataki
• Main dish: Lamb / roast duck - vegetarian tagine
• Cheese: Ash-coated/aged goat cheese
• Dessert: Waffle with whipped cream, crème brûlée, meringues with double cream

Distributed in Switzerland by La Sobrerie.