About Turbulente

Often reduced to the simple role of a food, kombucha is for us a real adventure in a world of taste and taste full of surprises. Turbulente aims to shake up the current landscape of fermented infusions in offering recipes with fresh and sharp flavors. This pearling and refreshing drink deserves to be on the most beautiful menus, in order to offer a non-alcoholic alternative without aromatic compromises (no more Perrier-lemon!) to natural wines or other craft beers. The Turbulente brasserie was born from the symbiosis of two complementary personalities: Alice and Julien. These two Bidartars, who love cooking and salty slides, have been fermenting this project for more than three years. It was during a trip between Kerala and Ceylon and the meeting with young local Kombucha producers that the idea slowly began to germinate. Today, after myriad experiments of all kinds and with a manufacturing workshop in Lahonce, on the banks of the Adour, we are ready to let you taste our fermented infusions for an exhilarating sensory journey.Read their story