Dining at a Michelin-starred restaurant is in many ways, an experience of perfection. The table linen is crisp, the food is immaculately plated on beautiful ceramics and the wine recommended by the sommelier superbly marries the flavours. There’s just one more piece of the puzzle missing: the perfect water pairing.
Wine pairing dominates the restaurant world, but having your meal with the wrong type of water too can ruin the experience. Unlike wine, the focus here isn’t just on flavour, but also on texture – that bottle of sparkling you thought was a great idea could actually alter your sense of taste, thanks to its bubbles and mineral content.
But what gives the water this flavour and texture?
Wine pairing dominates the restaurant world, but having your meal with the wrong type of water too can ruin the experience. Unlike wine, the focus here isn’t just on flavour, but also on texture – that bottle of sparkling you thought was a great idea could actually alter your sense of taste, thanks to its bubbles and mineral content.
But what gives the water this flavour and texture?
Turns out, water, like wine, has its own terroir. "Minerals offer a slightly salty or bitter flavor,” wrote Marion Nestle, author of 'What To Eat' and professor of nutrition and food studies at New York University. When it comes to sparkling water, the difference is a lot more stark as many bottled water makers carbonate the drink to produce the bubbly effect.
It’s a tiny nuance that might go unnoticed to the daily diner. But this attention to near-microscopic detail is vital for French sparkling natural mineral water brand, Badoit. Unlike other companies which introduce gas into the water to create the bubbles, Badoit’s water comes naturally sparkling at the source – one that starts 153 metres below ground near the French town of Saint Galmier.
It’s a tiny nuance that might go unnoticed to the daily diner. But this attention to near-microscopic detail is vital for French sparkling natural mineral water brand, Badoit. Unlike other companies which introduce gas into the water to create the bubbles, Badoit’s water comes naturally sparkling at the source – one that starts 153 metres below ground near the French town of Saint Galmier.
There, the water passes through subterranean layers enriched with native carbonic gas, and then on to a mineral strata, picking up trace elements before emerging at the surface at a chilled temperature of 16 degrees.
This natural creation results in a taste and texture no amount of human expertise can replicate. Little surprise then that it goes well with the premium ingredients at a fine dining level.
“Its fine and dynamic bubbles awake the senses and enhance the flavour of the most refined ingredients,” says Thierry Marx of two-Michelin-starred restaurant Sur Mesure in Paris. His cuisine is a remarkable blend of French ingredients with modernist techniques with a subtle hint of Asian flavour.
“Its fine and dynamic bubbles awake the senses and enhance the flavour of the most refined ingredients,” says Thierry Marx of two-Michelin-starred restaurant Sur Mesure in Paris. His cuisine is a remarkable blend of French ingredients with modernist techniques with a subtle hint of Asian flavour.
Such traits are also why Badoit was chosen to be served at the gala dinner to mark the launch of Singapore’s first Michelin Guide. That night saw some 600 guests enjoy dishes by a multi-starred team from chefs like Joel Robuchon – the man with the most Michelin-star restaurants under him to dessert by two-Michelin-starred restaurant Les Amis’ pastry chef, Cheryl Koh.
Badoit's subtle features make it the perfect accompaniment to wine as well. Says leading global wine critic Robert Parker: "Badoit possesses exceptionally fine, tiny bubbles, laser-like purity, transparency and balance without interfering with the integrity of wine-tasting,"
Now, your experience of dining perfection is complete.
Badoit's subtle features make it the perfect accompaniment to wine as well. Says leading global wine critic Robert Parker: "Badoit possesses exceptionally fine, tiny bubbles, laser-like purity, transparency and balance without interfering with the integrity of wine-tasting,"
Now, your experience of dining perfection is complete.
