Every Jardins bottle is named after a garden. Hanging, flowering, sunlit. The idea is simple: one garden, one glass, and you should be able to tell which one you are standing in.

Alix and Henry met while studying entrepreneurship and went on to work side by side in an innovation office, inventing products for other people. Both were obsessed with mixology. Both kept running into the same problem: take the alcohol out of the evening and the drink usually gets worse. So they started Jardins, to make aperitifs that never had alcohol in them to begin with. They do not dealcoholise anything. They blend fruits, plants and flowers.

There are two ranges. The aperitifs are blended in Touraine, in the Loire Valley, from organic juices, infusions and plant extracts, with some of the fruit picked in the orchard right behind the production site: bitter orange with rosemary, elderflower with bergamot. They are concentrated and a little bitter, made to be lengthened with tonic or sparkling water. Bulles de Jardins comes from the Cognac region, where macerates, infusions and extracts of organic plants and flowers are blended into dry sparkling drinks meant for the table. One of them, white grape and fresh walnut, has an amber, nutty edge that will remind you of the Jura.

Everything is organic and made in France, with no added sugar and no preservatives. The range was awarded at the Prix Épicures in 2022 and 2023, and you will find it on the menu at Michelin-starred restaurants in France.

Kefir has been around for centuries. In early 20th-century France it was called graines vivantes — living grains — passed between households like a gift. No one owned the culture. You fed it, it fed you back.

Maël Le Noguillard and Marie-Noëlle Bourgeois arrived in Padern in 2022. They came to grow saffron first — planting trees alongside it, slowly trying to restore an arid and fragile ecosystem in the Hautes-Corbières. Maël is a fermentation obsessive: kefir, koji, lacto-fermented vegetables. Marie-Noëlle is a micro-nutritionist with a deep interest in living cultures and what they do inside the body. Since early 2025, production has moved into Padern's old cooperative cellar — the same space where natural winemaker Hortense Betton vinified her 2023 vintage.

The base of every SafranFou kefir is the same: a live culture of bacteria and wild yeasts, raw cane sugar, lemon juice, filtered water, dried figs — and then whatever defines that particular recipe. The saffron comes from their own field, harvested stigma by stigma at dawn. The fig leaf version uses leaves gathered from trees growing around the saffron plot. More recently, Maël has been working with koji — the fermentation culture behind miso and sake — which adds texture, complexity, and a finish that evolves noticeably from the first sip to the last. Fermentation runs to completion in every batch. No residual sugar, no softness to hide behind.

The result sits somewhere between a sparkling wine and something that has no category yet. Dry, precise, alive — and completely at home at the table.