From the freshness of a ripe apple to the generous texture of mango, Alain Milliat captures the character of fruit in every glass. Discover a collection of juices, nectars and sparkling grape juices, with ideas for serving, pairing and enjoying them from breakfast to the aperitif.
From orchard to glass
The Alain Milliat story began with a farmer’s passion for fruit. Born into a farming family, Alain took over the family farm in Orliénas, near Lyon, in 1983. For the following fifteen years, he restored the orchards and planted new plots using traditional methods, before imagining a new future for the fruit he grew.
In 1997, he introduced six juices to 55 sommeliers associated with the Relais & Châteaux guide. Their feedback helped refine the drinks’ textures, colours and balance of sweetness and acidity. What began in the orchard gradually found its place at the finest tables, establishing the house as a reference for fruit beverages in fine dining.
Today, Alain Milliat selects growing regions and works closely with farmers around the world. His expertise lies in understanding how an orchard, its exposure, the fruit variety and its stage of ripeness shape the identity of a juice. Each choice serves the same ambition: to recreate the pleasure of tasting an exceptional fruit.
The house also pays close attention to texture and appearance. Cox’s Apple Juice, for example, reflects its work on achieving a consistent texture and preserving the fruit’s colour and character.
Alain Milliat, founder of the House Alain Milliat.
Juice or nectar?
Imagine biting into a crisp apple or a perfectly ripe mango. These fruits offer very different experiences, and they require different approaches to capture them in a drink.
A juice is obtained from fruit that releases enough liquid when pressed, such as orange, apple or grape. A nectar combines fruit juice or purée with water and, depending on the recipe, sugar, creating a drinkable texture while balancing sweetness, acidity and aroma.
Nectar is particularly suited to pulpy fruits such as banana, mango and peach. It also allows the fuller character of fruits such as apricot to come through: much of their flavour and texture lies in the flesh, rather than in the extracted juice alone.
Neither style is inherently better. Juice highlights freshness and fluidity, while nectar can offer a rounder, more generous fruit texture.
Meet the fruits
Citrus & Bright Fruits
Orange Juice and Pink Grapefruit Juice bring lively, refreshing flavours, with tangy notes and, in grapefruit, a gentle bitterness. Serve them at breakfast, brunch or as an aperitif, or pair them with seafood and rich savoury dishes for a bright contrast.
Orchard & Vine Fruits
Merlot Red Grape Juice, Sauvignon White Grape Juice, Cabernet Rosé Grape Juice, Cox’s Apple Juice and Summer Pear Nectar explore a spectrum of crisp, mellow and gently floral flavours. Enjoy them with breakfast, pastries, cheese boards or a light lunch. Serve the grape juices in wine glasses to make the most of their aromas and give them a place at the table.
Stone Fruits
White Peach Nectar offers a smooth texture and a delicate, ripe-fruit fragrance. Serve it at brunch, enjoy it as an afternoon refreshment, or pair it with pastries and light desserts. It also makes an inviting base for an alcohol-free aperitif.
Red & Dark Berries
Strawberry Nectar brings fragrant fruit and a pleasing balance of sweetness and acidity. Pair it with yoghurt, soft cheeses, chocolate or dessert, or use it to create a sparkling drink for afternoon tea or the aperitif.
Tropical & Exotic Fruits
Mango Nectar and Pineapple Juice offer generous aromas and contrasting textures: mango is round and full-bodied, while pineapple brings a brighter, sweet-tart character. Enjoy them at brunch, alongside spicy dishes or with dessert, or use them in expressive non-alcoholic drinks.
Vegetable & Savoury Flavours
Red Tomato Juice brings a savoury alternative to the fruit collection. Serve it at brunch, lunch or the aperitif, alongside eggs, cheese or savoury pastries. Its character also makes it a natural starting point for herb- and spice-led drinks.
Sparkling grape juices
Made in France from Chardonnay and Pinot Noir grapes, Alain Milliat’s sparkling grape juices are produced without fermentation or dealcoholisation. They offer an alcohol-free way to bring fine bubbles and grape character to the aperitif or a celebratory table.
Chardonnay Sparkling Grape Juice
With notes of roasted mirabelle plum and heather honey, Chardonnay Sparkling Grape Juice combines aromatic warmth with fine bubbles. Serve well chilled in a flute, on its own or as the base for a fragrant mocktail.
Pinot Noir Sparkling Grape Juice
Made from Pinot Noir, a grape variety closely associated with Burgundy, this sparkling juice is pressed clear from dark-skinned grapes. Serve well chilled in a flute for an elegant alcohol-free aperitif, or combine it with fruit juices and nectars.
Drinks to make at home
Explore the collection through these recipes, from familiar classics to more unexpected combinations.
White truffle and pear fizz: Pear and white truffle
Sentimental value: Pink grapefruit, peppercorn and Pinot noir
Silk dragon: spicy jalapeno, elderflower and Chardonnay
Classic rossini mocktail: Strawberry and Pinot noir
Hanging garden: Crisp apple, tarragon and Chardonnay
