Issue link: https://digital.copcomm.com/i/164544
And We Paired Badoit With… DEPARTMENT HEADER Chef Todd Jacobs of Fresh in Bridgehampton, New York (just down the road from the event) struck a serious and analytical note: "I prefer the French sparkling waters. Most of them don't add carbon dioxide It's a natural sparkling water and those are better for your health. Carbon dioxide aggravates arthritis pain. I only drink sparkling water that is bottled at the source. The flavor is better, the bubbles are smaller and it doesn't interfere with tasting the food. I really like this, he added as he pondered the bottle of Badoit. " "This takes it a step further. Very small bubbles, very refreshing. I'd love to carry this in my restaurant. " september 2013 / the tasting panel / 61 TP0913_034-62.indd 61 8/22/13 9:22 PM