After the excesses of the end of the year holidays, we all want to take care of our body and especially our liver.
Why not test the Gimber for this?
A ginger-based drink from Belgium that Yves Camdeborde tested for us on Laurent Mariotte's show, "La Table des bons vivant".
After well-watered (and repeated) aperitifs and long family meals that drag on and on, your body may need to take a break and let yourself be pampered.
To help you in this quest for well-being, Yves Camdeborde has found a drink - no, not a miracle, but almost - with anti-inflammatory and anti-bacterial properties.
A tasting is required on Laurent Mariotte's program,
La Table des bons vivants
.
>> Find La Table des bons vivant in podcast and in replay here
At the origins
"It was our Belgian friends who brought the Gimber up to date", explains Yves Camdeborde.
"It's a lightly lemony and spicy ginger juice, without any alcohol and without added sugar."
But if the Belgians have become the undisputed parents of this drink, it seems that it has its origins in the Congo (a former Belgian colony) with the drink Tangawisi.
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Unlimited uses
Gimber is arguably one of the most versatile drinks in the world.
First of all, as the drink is rich in gingerol, a substance with anti-inflammatory, anti-bacterial, digestive, antiseptic and purifying properties, it makes it possible to bring comfort to the body.
Alcohol-free and organic, it can be drunk plain or in a cocktail, for an alcohol-free aperitif but with character and many benefits.
“For a cocktail, take Gimber and pour over sparkling water and it makes a little alcohol-free aperitif that really has the potato. There is really a very subtle taste,” notes Yves Camdeborde.
You can even take it a step further by pairing the drink with your kitchen.
For example, in a marinade on a carpaccio of Saint-Jacques or even, this summer, on your meat ready to grill on the barbecue.
A delight that we are already enjoying.