La Popote, a charming French-style restaurant situated in the picturesque county of Cheshire, northern England, is carving out a notable niche in the dining landscape, known for its exquisite selection of fine wines. Recently, the restaurant has chosen to broaden its offering in a decisive and innovative manner: it has introduced a comprehensive menu dedicated entirely to bottled water. This bold decision underscores a growing trend toward non-alcoholic dining experiences, catering to an increasingly discerning clientele that includes individuals opting for healthier lifestyle choices.
As part of this exciting new venture, beginning Friday, diners at La Popote will have the pleasure of selecting from three varieties of still water and four of sparkling water, along with the ever-reliable complimentary tap water. This move is not only innovative but also reflective of a wider societal shift concerning drinking habits. Recent statistics from a Gallup poll revealed that the percentage of adult Americans who reported consuming alcohol had declined from 67% to 58% over the previous year, highlighting an emerging demographic of individuals choosing to forgo alcohol—whether permanently or temporarily. The trend has inspired various establishments to expand their drink menus with creative mocktails, and it has also fostered the popularity of sober bars and non-alcoholic bottle shops.
The concept for La Popote’s water menu can be traced back to a chance encounter with Doran Binder, a water sommelier certified by the prestigious Fine Water Academy. Binder, who has been providing La Popote with their “house” water under his Crag Spring Water brand, initially suggested the idea of featuring a curated water menu to Chef Joseph Rawlins and his French partner Gaëlle Radigon three years ago. At first, Rawlins dismissed the proposition as a joke. However, after an enlightening tasting session at Binder’s water bar located in the stunning Peak District, a national park in north-central England, their perspective shifted dramatically.
“It was mind-blowing,” remarked Rawlins, who by then had come to understand that “water isn’t just water.” During the tasting, they sampled several different varieties of water, which they later explored even further by pairing them with various foods, such as Manchego cheese and Parma ham. The culinary experience revealed a fascinating dimension regarding how the flavors of water can shift based on food pairings, much like wine.
What distinguishes La Popote’s offering is its status as the first restaurant in Britain—and one of the few worldwide—to present a dedicated water menu. This curated selection features bottles sourced from across Europe, encompassing origins from Britain, France, Spain, and Portugal. Prices reflect the premium nature of some selections, starting from £5 for the Crag brand water and peaking at £19 for The Palace of Vidago, a sparkling Portuguese option.
According to Binder, the taste and flavor profiles of water hinge on the mineral content, measured as Total Dissolved Solids (TDS). He explained that distilled water, with a TDS of zero, may be effective for certain cleaning tasks but offers little to human taste. In contrast, the mineral-rich spectrum ranges significantly: Lauretana sparkling mineral water possesses a TDS of 14, while Vichy Celestins from France boasts a TDS of 3,300.
The serving methodology for water is equally pivotal; Rawlins advocates for serving it at room temperature, perhaps with ice and lemon, to preserve and enhance its flavor profile. This innovative approach to water not only introduces a new sensory dining experience but also aligns with the evolving dietary preferences of customers, many of whom are processing their relationship with alcohol differently.
Both Rawlins and Binder concur that the emergence of a dedicated water menu can unlock new revenue streams for restaurants, appealing to health-conscious diners and offering unique epicurean experiences that celebrate a different aspect of culinary delight. As interest in non-alcoholic beverages continues to grow, La Popote is undoubtedly at the forefront, pioneering a trend that could reshape how dining experiences are constructed for years to come.
