yellow tomato juice

Yellow Tomato Juice – Jus Tomate Jaune by Alain Milliat

Alain Milliat's Yellow Tomato Juice is aromatic, round, and elegant, with an intense fragrance of sun-ripened, Southern French yellow tomatoes.

The first tomatoes discovered by Spanish conquistadors in the 16th century were yellow. The old beefsteak tomato variety that Alain Milliat uses for this juice is also yellow and is called "pineapple tomato." Its appearance resembles an oxheart tomato. Its soft, juicy pulp gives off an incomparable sweet-fruity aroma with low acidity. Simply delicious.

This yellow tomato juice is lightly salted, has a pleasant consistency, and a good balance between fruitiness and acidity. Alain Milliat's yellow tomato juice, with black pepper and a celery stick, plus a splash of vodka, quickly becomes a "Sunny Mary," but this vegetable juice is also used in the kitchen for braising vegetables or fish, or as a highlight in salad dressing.

Yellow Tomato Juice – Juice or Nectar?

Nectar, what a promising word, which in botany refers to the liquid that comes from flower calyxes, and in Greek mythology, the drink of the gods that bestows eternal youth and immortality. The European fruit juice regulation is less euphoric. It distinguishes between juice and nectar and allows for up to 20% of the final product to consist of sugar in nectar, and the fruit content, which can be fruit juice or fruit pulp, must be at least 25% depending on the fruit type, thus classifying juice as higher quality than nectar.

But what does Alain Milliat care about the fruit juice regulation? After all, using more good ingredients than the minimum requirements is not forbidden. So his nectars consist of 40-50% fruit content.

Alain Milliat – the Passionate One

Alain Milliat, grandson and son of a farmer, and a fruit farmer himself, took over the family business in Orliénas near Lyon in 1983. For 15 years, he respectfully cared for the land entrusted to him and cultivated the best fruits, especially a particularly sought-after cherry variety. In 1997, Maison Alain Milliat launched the project to produce high-quality juices for gourmets. Alain sent the first six juices and nectars to 60 restaurants from the Relais & Châteaux guide and eagerly awaited the sommeliers' reactions to his creations. And they were enthusiastic. This great idea allows him to adapt the textures, sugar-acid balances, and colors of his juices to the needs of the restaurants. Driven by his success with the gourmet restaurants with which he still works today, the passionate one continues to develop more and more juices and nectars from special, hand-picked fruits that offer unique taste experiences. Today, Alain Milliat sources his fruits from all over France and beyond, always at optimal ripeness.