{"title":"Country France","description":"","products":[{"product_id":"safranfou-laska-nv","title":"LASKÀ","description":"\u003cp\u003ePale and veiled, like mist over limestone. Umami, puffed rice, a hint of something milky.\u003cbr\u003eCreamy. Alive. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLaskà is where SafranFou begins — the simplest expression, and the one that makes the logic of the whole project immediately clear. Maël Le Noguillard and Marie-Noëlle Bourgeois make their kefir in Padern, in the old cooperative cellar where winemakers have worked for generations. The ingredients are few: a live culture of bacteria and wild yeasts, raw cane sugar, lemon juice, filtered water, dried figs, and koji — the fermentation culture behind miso and sake. In Laskà, koji replaces cane sugar entirely, driving the development of unusual aromatics: umami depth, a creamy texture, and a long acidulated finish. Fermentation runs until no sugar remains. What's left is completely dry, naturally sparkling, and alive.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594709836,"sku":"SW-SAFRANFOU-LASKA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_4252ec1a-7250-48f4-8279-4d0f86bb7bb0.jpg?v=1783337267"},{"product_id":"safranfou-dalma-nv","title":"DALMÀ","description":"\u003cp\u003ePale and veiled, with a floral lift. Umami, lavender, a milky softness, long acidulated finish.\u003cbr\u003eTextured. Floral. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDalmà follows the same logic as Laskà — koji-driven, bone-dry, built for the table — but with a different koji strain and the addition of lavender floral water. The lavender doesn't perfume it; it opens the aromatics and then steps back, leaving the umami structure to carry the weight. The result is the most complex drink in the SafranFou range: creamy texture, a long floral finish, and a dry, savoury depth that works best alongside food with some complexity of its own. Fermentation runs to completion. Not pasteurised.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594971980,"sku":"SW-SAFRANFOU-DALMA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_7960e011-da5e-4cde-8089-8c318c67a9d1.jpg?v=1783337188"},{"product_id":"safranfou-safran-nv","title":"KEFIR","description":"\u003cp\u003eLuminous golden yellow, stained by the saffron. Intense florals, lemon freshness, a spiced depth.\u003cbr\u003eDelicate. Persistent. Rare.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSafran is the drink that gives SafranFou its name. Maël Le Noguillard grows the saffron himself on a small plot in Padern — each crocus flower picked by hand, each stigma harvested at dawn when the flowers open. The saffron gives the kefir its luminous golden colour, intense floral aromatics, and a dry finish that is subtly bitter and long. Unlike Laskà and Dalmà, there is no koji here — the saffron works alone, paired only with lemon, dried figs, and the live kefir culture. Fermentation runs to completion. Not pasteurised. Estate-grown saffron from Padern, certified organic.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394595201356,"sku":"SW-SAFRANFOU-SAFRAN-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2f3cfba5-1e14-466d-bda5-8275e7d98026.jpg?v=1783337122"},{"product_id":"jardins-suspendus","title":"JARDINS SUSPENDUS","description":"\u003cp\u003eDeep amber-red, like a negroni held up to a late sun.\nBitter orange, grapefruit, rosemary, a prickle of timut pepper.\nBitter. Bright. Grown-up.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Hanging Gardens. Jardins named their first aperitif after the one garden nobody is sure ever existed, then built it out of bitter orange and rosemary. Alix and Henry wanted something that could stand where an Italian bitter usually stands, at the start of the evening with ice and a slice of orange, without anything having been taken out of it first. It opens on grapefruit and bitter orange, turns herbal with rosemary and basil, and finishes long and properly bitter, with timut pepper sharpening the edge. Silver at the Prix Épicures in 2022. One part over ice, two parts tonic or sparkling water, and you have the Jardins Spritz. One bottle makes around twenty.\u003c\/p\u003e","brand":"Jardins","offers":[{"title":"Default Title","offer_id":59098137821516,"sku":"SW-FR-JARD-SUSP-NV","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_86a7b3f7-4735-4182-b19d-dabf5dbbce53.jpg?v=1791378992"},{"product_id":"jardins-fleuris","title":"JARDINS FLEURIS","description":"\u003cp\u003ePale apricot gold, like light coming through a petal.\nElderflower, rose, bergamot, lime, a warm kick of ginger.\nFloral. Tangy. Awake.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Flowering Gardens. This is the bottle Jardins sells most of. Alix and Henry built it around elderflower, a flavour that usually ends up sweet and shy, and pushed it the other way: bergamot and lime for bite, ginger for a finish that keeps going. It opens floral, elderflower and a little rose, then the citrus arrives and everything turns tangy. Bronze at the Prix Épicures in 2023. Mix it half and half with tonic over ice and you get a spritz for people who find most spritzes too sweet or too orange. One bottle makes around twenty.\u003c\/p\u003e","brand":"Jardins","offers":[{"title":"Default Title","offer_id":59098141327692,"sku":"SW-FR-JARD-FLEU-NV","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_326cab79-4bf6-4729-8db1-caee2baf224f.jpg?v=1791379735"},{"product_id":"bulles-de-jardins-bergamot-rosemary","title":"BULLES DE JARDINS BERGAMOT \u0026 ROSEMARY","description":"\u003cp\u003eHazy pale gold, like lemonade made by someone serious.\nBergamot, lemon, rosemary, garden herbs.\nDry. Zesty. Savoury.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eA sparkling drink that behaves like something you would order with dinner. Bulles de Jardins is the second range from Alix and Henry: ready to pour, dry, and made for the table rather than the aperitif hour. This one is their bestseller. Bergamot and lemon up front, then the rosemary takes over and the whole glass turns savoury, closer to a kitchen than a bar, with a light zesty bitterness at the end. Jardins suggest a lemon confit chicken tagine or a Caesar salad. We would add anything with olive oil and herbs on it.\u003c\/p\u003e","brand":"Jardins","offers":[{"title":"Default Title","offer_id":59098144866636,"sku":"SW-FR-JARD-BBER-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_56522495-4c62-4e27-8934-875f5c4dab21.jpg?v=1791379790"},{"product_id":"bulles-de-jardins-white-grape-walnut","title":"BULLES DE JARDINS WHITE GRAPE \u0026 WALNUT","description":"\u003cp\u003eCloudy amber gold, like the last warm afternoon of October.\nWhite grape, vine, fresh walnut, fig.\nNutty. Dry. Autumnal.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eAnyone who has had vin jaune with Comté knows the combination: walnut, a faint oxidative edge, and a cheese that tastes better for it. Bulles de Jardins White Grape \u0026amp; Walnut goes after that same pairing with no alcohol in it. Alix and Henry say they never set out to imitate wine, and this bottle shows what they mean. It opens amber, white grape and vine, with a slightly oxidative note. Fresh fig sits in the middle, walnut closes it. Jardins themselves say it recalls certain wines from the Jura. The label reads Raisin Blanc \u0026amp; Noix. Their perfect pairing is a Comté from the Jura, and we agree. After that: mushroom risotto, roasted squash, an apple tart at the end of a long lunch.\u003c\/p\u003e","brand":"Jardins","offers":[{"title":"Default Title","offer_id":59098145882444,"sku":"SW-FR-JARD-BWAL-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_ff45c189-e1b8-4521-a0d4-4a4113311b4c.jpg?v=1791379498"},{"product_id":"bulles-de-jardins-rose-ginger","title":"BULLES DE JARDINS ROSE \u0026 GINGER","description":"\u003cp\u003eClear raspberry pink, bright as cold hibiscus tea.\nRose, lychee, hibiscus, ginger, a peppery finish.\nFloral. Spicy. Lively.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe loudest of the three Bulles de Jardins. It starts soft, rose and lychee, the kind of opening that makes you expect something sweet. Then the ginger comes in, hibiscus adds a tart edge, and the finish is all chilli and pepper. Alix and Henry call it both subtle and spicy, which is about right. Jardins pour it with dorade carpaccio, sea bass and Asian food, then again with chocolate fondant or lemon tart. A rare bottle that works at both ends of dinner.\u003c\/p\u003e","brand":"Jardins","offers":[{"title":"Default Title","offer_id":59098147979596,"sku":"SW-FR-JARD-BROS-NV","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_de21584a-c45c-4b47-b9fd-a074b560f1e6.jpg?v=1791379629"}],"url":"https:\/\/www.stranger.wine\/en-pl\/collections\/france.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}