“…Amid the Parisian winter, where art, culture and quiet refinement permeate the city, Le Meurice, the legendary hotel of Dorchester Collection, returns once more to celebrate Dry January. This year’s programme transcends the notion of alcohol-free as a mere alternative, positioning it instead as a new destination within the sophisticated language of contemporary gastronomy…”
Over the past two years, Restaurant Le Meurice Alain Ducasse has worked in close collaboration with Benoît d’Onofrio, better known as Le Sobrelier, a pioneer in the art of pairing haute cuisine with non-alcoholic beverages. United by shared values—from championing locally sourced French ingredients and striving for near-zero waste, to redefining the depth and complexity of .0 beverages, the partnership has reshaped how mindful drinking is experienced at the table.
This year’s Dry January journey begins with Courge de Là, a delicately sparkling non-alcoholic beverage crafted from Chasselas grapes, butternut squash, passion tagetes and physalis. Produced through a process inspired by natural sparkling wines, it stands as a compelling testament to the idea that true complexity does not depend on alcohol.
Le Sobrelier then introduces three bespoke creations, each designed to echo the bold culinary signature of Chef Amaury Bouhours, including Let it Beet brings together fermented Hamburg muscat grapes with purple shiso, crapaudine beetroot, pomegranate and southernwood; How Can You Mangue a Broken Heart is distinguished by green mandarin, Provençal mango, cascara and fir shoot, and Random Access Memoris draws its character from white Camargue rice, persimmon, chicory and melilot seeds. Each glass becomes a dialogue between time, ingredients and intention, an expression of patience and precision matured through thoughtful craftsmanship.
Beyond this, another facet of Dry January unfolds at Restaurant Le Dalí, where non-alcoholic sparkling wines from French maison French Bloom are served throughout January. Extra Brut, Rosé and Vintage 2023 cuvées have been carefully selected to complement the seasonal menus curated by Chef Clémentine Bouchon, offering an experience that is both nuanced and quietly celebratory. The journey concludes at the iconic Bar 228, where the hotel’s legendary Millenium cocktail is reimagined as Millenium .0. Crafted with French Bloom Rosé, this alcohol-free interpretation retains all the elegance of the original, an assured and graceful way to welcome the new year without compromise.
In a world where drinking is no longer the sole definition of indulgence, Le Meurice demonstrates that Dry January can be a season of inspiration, creativity and profound flavour. More than a trend, it gestures towards a new Parisian understanding of mindful drinking, refined, intentional and unmistakably elegant.
