A Salt-Based
Drink Recipe

Culinary and Pleasure

Brian Devaux, a charismatic French bartender, embraces salt in his non-alcoholic creations at the Michelin-starred restaurant Savage in Oslo. “Working with sugar is easy, but it can quickly become cloying. That’s not my approach. My philosophy is simple: I like bold flavors and I hate sugar.” With Maison Ë, he shares his R.I.P. recipe: a rhubarb drink infused with pepper, built on a salt base.

R.I.P.—
Rhubarb Infused
in Pepper

Rhubarb
Water
Salt
Green bell pepper
Jalapeño
Risotto rice

Preparation
Poach rhubarb in salted water. Let cook for about 15 minutes. Place together with green bell pepper and jalapeño in a vacuum-sealed bag. Let infuse for 48 hours, then strain. Mix with risotto rice, allow to infuse again, then strain once more and bottle.

Words

Eva Biringer

Photography

Anne Valeur

Recipe

Brian Devaux

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A Salt-Based Drink Recipe

A Salt-Based
Drink Recipe