Beverages are being reinvented: how far can the market follow in 2026? Sommeliers Erwan Pera (Le Petit Nice, Marseille) and Léna Jacquot-Demaux (former sommelier for chef Nadia Sammut and Le Clos des Sens), along with Elsa Leblanc (founder of Zéma Potions, specializing in draft cocktails and kombucha), share their on-the-ground insights. They explore the rise of alcohol-free options, fermentation and botanicals, new pairings, customer expectations, and margin and service constraints — to understand which beverage offerings succeed (menus, storytelling, pricing) and how to build a drinks experience that is profitable, desirable, and sustainable.
