Trained at the Mandarin Oriental in Munich, Niklas in’t Veld continued his career at the three-Michelin-starred restaurant Haerlin in Hamburg, where he developed a deep passion for wine alongside renowned sommeliers. After several experiences, notably in Switzerland, he moved to the Black Forest to work at the two-Michelin-starred restaurant Ösch Noir, where he created food & wine pairings using the finest vintages.
Faced with a lack of non-alcoholic alternatives capable of matching the complexity of a fine wine, he founded Saveur Drinks. His ambition: to offer gastronomic beverages that allow for a complete culinary experience, without alcohol.
After several years of research, Saveur was launched in 2024 and quickly established itself in Michelin-starred restaurants across Europe.
Inspired by terroirs from around the world, they offer an elegant, balanced, and deeply contemporary sensory experience.
Discover the Quince sparkling drink from Saveur.
This cuvée is based on apples and pears from the Lake Constance region, sourced from small local producers. Carefully fermented, they develop a slightly yeasty signature that is subtly bitter and elegantly structured, before being delicately dealcoholized.
Natural quince juice adds freshness and complexity, with slightly spicy notes that enrich the whole. This fruity base is then enhanced by an infusion of Ceylon black tea, with deep and nuanced aromas.
Aging in traditional oak barrels adds an extra dimension, with fine woody notes and increased complexity: a signature of which the producer is particularly proud.
The result: a sophisticated non-alcoholic alternative, evoking the elegance and complexity of an aged brut champagne.
Food & drink pairings: aperitif, refined appetizers such as buckwheat blinis with caviar, goat cheese macarons, or delicate savory bites.
An exclusive in Switzerland and distributed by La Sobrerie.
