Issue link: http://digital.copcomm.com/i/188061
COVER STORY "I'm thrilled to be able to represent such a great product," said Hollingsworth this past month while on a promotional swing through New York. "Like many American chefs, I discovered Badoit while living in France, and love that it is now available here so I can preach its gospel to my peers." Hollingsworth's primary role will be to work with the on-premise community (currently Danone's primary North American sales focus for Badoit) to educate chefs and beverage teams on the unique qualities of the iconic brand, which has been available back home since before the French Revolution. "For me, Badoit is the ultimate food water," noted Hollingsworth, "its extremely fine champagne-like bead of carbonation, hint of minerality and rich, soft mouthfeel give it an unparalleled ability to cleanse the palate between bites or courses, making it a perfect accompaniment for multi-course meals such as those in restaurants." These are exactly the qualities that are the foundation of Badoit's success in France, where it has long been the top selling bottled water at restaurant tables, qualities now the cornerstone of its U.S. effort. "When we soft launched Badoit in the U.S. in 2009, it was strictly for on-premise consumption, which is where this water really shines," says Eric O'Toole, President and General Manager of Danone Waters of North America, the U.S. marketing arm of Danone, which is based in Paris. "Over the last four years, we've seen double digit growth for the product. With the national launch now complete, we expect that to climb even higher, particularly in key cities like Miami, and L.A.—the country's top bottled water market by volume," he added. "Given Tim's long-time interest for the brand, and instinctive knowledge of how it works with food, it's a perfect match for us, and, we feel, for Badoit's growth in the foreseeable future." Gotham Bar and Grill mixologist Jeremy Hawn pours Badoit at the popular bar. october 2013 / the tasting panel / 93 TP1013_066-107.indd 93 9/23/13 10:36 PM