Issue link: http://digital.copcomm.com/i/148134
~ Pairing at Paiche At Paich~ in e Marina del Rey, CA Badoit's small bubbles prepare the palate for the colorful, tasty Peruvian food, including the chaufa de langosta. "The truth is, says Stephane Bombet, partner at Paich~ in " e Marina del Rey, CA, "Water can be a bit boring. But Badoit is fun and exciting, without being overwhelming like a few of the other sparkling waters. " Born and raised in France, Bombet knew that Badoit was the only option when picking the sparkling water for his restaurants. "It's very important that it's subtle, " he says. "It's not too salty and the bubbles are small and refreshing. It's the perfect way to cleanse the palate without filling you up. " Bombet has another tie to the subtly sparkling water— his parents live in St-Galmier. "I just, literally two days ago, got back from visiting them. It's such a lovely town with great people. No one drinks anything but Badoit there. " "I feel that education is a big part of our job in restaurants, states Bombet. "We should educate our clients. I " want to expose them to, and get them to try, new things. " Having the ability to talk from his experience, including seeing the actual source and the people Badoit has hydrated for generations, definitely gives Bombet a leg to stand on with his customers. "Once people try Badoit, they remember not only the water, but the whole meal and evening, says Bombet. " "The perfect, small bubbles are ideal for pairing with food because they prepare the palate and hydrate, but it's more exciting than flat water. It's a non-alcoholic champagne!" High Standards Christian Corben, Operations Director for Innovative Dining Group, at Sushi Roku in West Hollywood, CA. He says, "I actually get excited when I hear people talking about it or am asked about it. Badoit is just a great water." Ducking into Sushi Roku on lively Third Street in West Hollywood, CA, one is suddenly transported to a quiet Japanese sanctuary. "We recently had a remodel and people are responding really well, says " Christian Corben, Operations Director for Innovative Dining Group. The interior is almost as stunning as the cuisine. "We were one of the first sushi restaurants in Los Angeles to make sushi hip and sought-after, explains Corben. "We have to uphold that reputation " and standard in every aspect of our restaurants. This even extends " to the water they serve. "We use the best of everything in all of the restaurants—always. Badoit is a great fit for who we are. " "We have a lot of different types of restaurants and it's amazing because Badoit is the perfect complement to all foods—from sushi to pasta, says Corben. "It's even great at the bar. We've occasional experi" mented with using it in a cocktail and it always works very well. " 86 / the tasting panel / august 2013 TP0813_066-103.indd 86 7/24/13 9:51 PM