For example,
British restaurant launches first water:
Not a wine list, nor a cocktail card, but a card … Furthermore, of water. Furthermore, The French Inspiration Restaurant La Popote located in England now offers a bottle of bottled water in response to. Meanwhile, a drop in alcohol consumption.
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The restaurant that appears in the Guide-Michelin has offered since August 22 in addition to its well-stocked selection of more than 140 wines, seven varieties of water in bottles, including three plates and four sparkles, reports CNN.
The water bottles carefully selected for their mineral wealth. Meanwhile, their potential for agreement with different dishes come from Great Britain, France, Spain and Portugal and their price varies from £ 5 ($ 9.37 CAD) to £ 19 ($ 35.60 CAD).
british restaurant launches first water
The idea of this “water menu” which may seem eccentric was proposed 3 years ago by Doran Binder. hydrosommelier of the Fine Water Academyto the founder and manager of the restaurant, chef Joseph Rawlins and his partner Gaëlle Radigon.
“I thought it was a ridiculous idea,” Rawlins told CNN.
But it only took one specialized tasting at the “water bar” of Doran Binder. located in the northern center of England, so that Joseph Rawlins and his partner are won over by the idea.
Chef Rawlins even said following this tasting that he was now convinced that “water is not just water”.
Mets-EAUX agreements
During their british restaurant launches first water water tasting. the couple at the head of the meal was able to distinguish the potential of agreement from different waters with certain foods such as Manchego cheese, county and chocolate.
They noticed that just like with wine, the taste of certain foods changed completely.
The Hydro-Sommelier Doran Binder explained to CNN that the taste. aromas of water are determined by the quantity of minerals dissolved there, also called TDS (Total Dissolved Solids or solid dissolved total).
The waters offered in mealing have rates that vary from 14 TDS to 3,300 TDS. The waters with higher rates of TDS will be more salty and therefore will also be married with savory dishes.
For example, Parma ham is very good at French water which is “more salty”, explained the Rawlins chef.
“The two naturally rebalance themselves: the water no longer seems salty. and the taste of ham stays in the mouth british restaurant launches first water longer,” he revealed to CNN.
Water maps: a gastronomic alternative for non-buvers
But who said that gastronomy necessarily rimed with bottle of wine?
The restaurant initiative is part of a global trend in reducing alcohol consumption.
To respond to this drop. restaurateurs put in particular on cards mocktails And others, like mealing, now offer a “gastronomic” alternative to non-droops.
Doran Binder notably stressed in CNN that water can be as complex. refined as wine, according to its minerality (TDS) and the way it is served.
Rising popularity
Although professionally tasting water may seem wacky. the profession of hydrosommelier has a certain boom on a global scale.
Doran Binder is one of the sommeliers certified in waters. just like Martin Riese who is considered an influential personality in this area.
Riese also created the first water card in the United States at the restaurant Ray’s & Stark Bar in. Los Angeles.
british restaurant launches first water
Still in the United States, the three-star restaurant, The Inn at Little Washington, offers a map of 13 rare waters.
British restaurant launches first water
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