Issue link: https://digital.copcomm.com/i/148134
BADOIT BRINGS THE CULINARY FOCUS BACK TO BASICS "Badoit stands out—plain and simple," says Jeff Long, VP On-Premise of Danone Water of America. "It's natural, with fine bubbles that are soft on the palate, and it is straight from the source. On top of that, it has a great, rich heritage and history and comes from a great region in France that is known for its culinary expertise. It's truly so unique." These characteristics are exactly why Badoit is ideal for everyone: those who prefer sparkling water and those who prefer flat. The overwhelming carbonation and the aftertaste, the traits of sparkling water that some people dislike, simply aren't found in Badoit. "It's the perfect balance of natural and sparkling mineral water," says Long. Satisfying and refreshing, Badoit doesn't need to be enjoyed at a meal, but it certainly enhances the dining experience. "The minerals that the water picks up in its journey bring out the flavors of food making the perfect marriage with any meal, on any occasion," explains Long. "When I am first telling people about Badoit," says Long, "I begin with how to pronounce it. I then taste them on the brand while explaining how well with goes with wine and any dish. They are always impressed and amazed and the conversation always ends with us discussing how simple it is. It's water, the most basic thing on Earth, but Badoit is so much more." Proud Partners Chris Ojeda, Creative Bar Director of Soho House in Los Angeles, pours a glass of Badoit to accompany their grilled octopus with Weiser Farm potatoes, olives and yogurt. "Once people have had Badoit in a restaurant setting, they get it, says Chris Ojeda, Creative Bar Director for Soho House in Los " Angeles. "It adds to the evening and makes the whole dining experience better. " A global, members-only private club, Soho House has been open in the States since 2010, and has been serving Badoit ever since. "We opened with Badoit and are so proud to have been able to build with Badoit as part of our program. This strong relationship has only " grown with time. Ojeda explains, "We incorporate it into the philosophy and DNA of Soho House. This includes bringing Badoit with us wherever we go—when we go out and do pop ups or portable venues at events, we always bring Badoit with us. " Says Ojeda, "Badoit is a great product to have and is one of my favorite waters. It's such a simple thing, but it honestly does enhance the dining experience and the night as a whole. " august 2013 / the tasting panel / 85 TP0813_066-103.indd 85 7/24/13 9:51 PM