Natalie Schrauwen

"I create customized pairings for many restaurants," says Natalie. "Chefs send me their menus. That inspires me to combine herbs, fruit, and tea into a refined, fermented drink. I deliberately don't call it kombucha because the name can be misleading. Those who love classic kombucha with big flavors and strong bubbles won't recognize this more refined drink. BRON is slowly fermented, and with its gentle acidity, it's meant to accompany a dish. I choose not to carbonate the drink; after all, you wouldn't drink champagne with every course of a meal." 

Calm conversation partners 

Natalie sees a pairing as a good conversation. "That only works if you don't put two busy people together. The fermented botanical teas I make are quiet conversation partners. They give you space to tell a story." For example, she created a drink with cherry juice, dill, and oolong tea to accompany chef Nick Bril's signature oyster at The Jane. "By deliberately not using fresh citrus - a classic combination with oysters - I emphasize other flavors. This combination allows you to experience the creaminess and floral notes of the oyster more fully." 

The lights in her studio don’t go out in the evening. There are often classes on fermentation and tasting. Once a season, a long table is set for dinner. "At these dinners, I combine food and stories in a playful way. Guests leave the table satisfied and fulfilled. They are served not only delicious dishes but also a touch of magical realism." Natalie does a lot, but taste is the common thread running through all her work. "I am particularly interested in the emotion behind taste," she says. "As Marcel Proust described, a taste can transport you to another place. For my creations, I often draw from my own memories. If I can make people feel strong emotions through taste alone, I am happy."