Alain Milliat, once a fruit farmer, revolutionized the juice industry by introducing "fine juice" - a concept that elevates juice from a mere drink to a sensory delight, akin to savoring the ideal fruit. This innovative approach has led to his reputation as the "fruit sommelier." Alain Milliat sources personally as much as possible from producers that practice sustainable or zero-waste agriculture. Since its inception in 1997, his boutique venture has garnered recognition from over half of the Michelin-starred chefs in Paris and has made its mark in elite restaurant across over 50 countries. His fine juices are without added sugar, without additives, without artificial flavors and without preservatives. In California, The French Laundry, the 3* Michelin star restaurant, offers the grape juices as a fine wine alternative and Gucci Osteria, who also has 1* Michelin star, uses the white peach nectar for its Bellinis.
