Dominic Laporte is an international culinary expert. He has collaborated with many well-known food and beverage brands. Throughout his career, Laporte has been awarded many awards, including the prestigious title “Meilleur Ouvrier de France” (“Best Sommelier in France”). At the moment, the French master is preparing to take part in the competition for the title of the best sommelier in the world.
During his presentation, Laporte told the audience about the different types of plain and sparkling mineral water; criteria that distinguish them from each other - natural source, treatment and composition of water; explained how minerals affect her taste, degree of carbonation, and bubble size. In addition, he demonstrated how plain or carbonated mineral water can affect the taste of food. Simple water neutralizes the taste of the first dish and makes it possible to fully appreciate the following.
Carbonated water, on the contrary, enhances the taste and aroma of food, allowing the aftertaste to remain in the mouth for a long time. However, whatever choice is made in favor of Evian or Badoit, both types of French mineral water are perfectly balanced and are soft and exceptional in taste. These are ideal companions for every table.
