How fermented drinks are reinventing the dining experience
Jan 25, 2027
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12:20 PM - 1:05 PM
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Scène Food Forum
Long confined to a select few, fermented drinks are now winning over customers seeking natural products, new flavours and wellbeing. Kombucha, kefir and koso are finding their place at the table and revitalising food and drink pairings. Are these fermented drinks redefining the rules of tasting? To what extent will they transform the dining experience?
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