Issue link: https://digital.copcomm.com/i/142283
UP Badoit Up Front with A Sparkling Water for Fine Dining by Timothy Moriarty The Danone Group has announced the national launch of Badoit Sparkling Natural Mineral Water. Badoit is the numberone sparkling water in fine dining restaurants in France. First discovered in 1778, the water is produced from a natural spring in St. Galmier, a spa town in the Loire département in south central France. "Badoit is unique because it comes out of the earth naturally sparkling," says Eric O'Toole, President and General Manager of Danone Waters of America, representing evian as well as Badoit. "There is a carbon dioxide deposit just beneath the aquifer where we Confit of Atlantic Halibut with a Badoit-citrus vierge. draw the water. So we bottle it in the way it comes from the earth, the natural form. The effervescence is natural." The result, says O'Toole, is a "subtle, delicate bubble." Chef Timothy Hollingsworth, Brand Ambassador for Badoit, cites the light minerality and the very fine bubbles, relative to other sparkling waters, as making it an ideal companion to fine food. "It actually enhances the flavor," he says. "The light effervescence doesn't overcome your palate, it doesn't make you Light minerality and fine bubbles make Badoit an elegant companion to carefully prepared cuisine and thoughtfully selected wine. 6 / the tasting panel / july 2013 TP0713_001-33.indd 6 6/24/13 5:33 PM