When I was invited to a lunch at Comme Chez Soi hosted by Brita a while ago,I was curious to hear what Martine Prenen, wellness coach, would tell us about the benefits of (filtered) water and even more so what a chef with two Michelin stars would have to add. Ok, honesty abides I was even more excited to finally have lunch at Comme Chez Soi.
Benefits for your health
You probably know all about the benefits of water for your health, but Martine refreshed my memory. Since the body is made up mostly of water it only makes sense that we need to drink a fair share of it each day for optimal health so we stay hydrated, to keep your energy levels right, to stay focused, to keep our digestion going….You can either drink bottled water or use filtered water.
Brita filters out chlorine, lead and mercury. This makes a big difference to the taste of your water.
Cooking with filtered water
I have been using a Brita jar for some years now so I don’t need convincing on the usage of filtered water in my daily routine. I use it when cooking rice or quinoa and to make soup. I also make ice cubes with filtered water, a world of difference to your G&T. Just see the difference by making a cup of tea or coffee with and without filtered water on the picture below.
See the difference?
Let me give you some of the benefits of using filtered water in your kitchen:
- optimal preservation of vitamines
- optimal preservation of color, sense and taste of your ingredients
- clear coffee and tea with a much more delicate aroma
- prevents limescale in machines such as a coffee maker, pots and pans
What I didn’t know is that professional chefs use filtered water in their kitchen.
Chef Lionel uses filtered water in his kitchen. He especially marks the fact that using filtered water gives a much better result when you are for example preparing stock or broth.
He served us a delicious lunch prepared with – what did you expect – filtered water. Mouthwatering dishes: for starter plaice with escargots and a shiitake broth, Presa Ibérico with herbs and couscous with green cabbage and lard as main course and for dessert biscuits with lemon marmelade, lime sorbet and basil. Y U M M I E.
Just some pics here about the delicious lunch we were served:
Thanks again Brita and Barbara from PR Style for the invitation.