A minute on the clock: Pierre-Louis Renou
London's Sofitel hotel in St James's will introduce a water menu next month with 30 types of water to cope with increasing demand for healthy options. Pierre-Louis Renou, executive assistant manager of food and beverage, told Emily Manson why
What inspired you to produce a water menu?
We want to show we're conscious about the health and wellbeing of our customers. The body is made up of 60% water (80% for children) and we need to offer a premium choice of water to our customers. If you can choose a Guerlain fragrance for your skin, you should be able to choose what water you put inside your body.
What are the differences between the waters? We have two main families: still and sparkling. In still, we've made selections based on origin - the country or mountain they come from. For sparkling, it's bubble size and the taste. There are big differences, as some waters have more carbon dioxide than others. We will specify the main elements of each water on the menu, listing minerals and the benefits of each element. Magnesium, for example, is good for energy, bicarbonate is good for digestion, sulphate is a good laxative, while potassium and sodium are good for the equilibrium, nerves and muscles.
Can you match waters with certain foods? Water is more linked to your feelings and what you want to drink at the time. Having said that, we do have a special water with added oxygen called Oxygizer, which matches well with fish as it helps your taste-buds to breathe. Also, guests may want to choose their water according to the terroir of their food, so if they're having a dish from Alsace, they could drink Wattwiller, which is from nearby in Voges.
What's your view on ice and a slice?
These waters are to be tasted without anything, so as not to change the taste. We will serve the water chilled so it won't need ice. We believe the quality of the water selected doesn't need other flavours like lemon.
What's the most expensive choice? The Gleneagles water at £7.90 a bottle, but most of them are around the £4 mark. The mark-up in percentage is almost the same as wine but obviously in value it's not as much because water's much cheaper.
Why did you decide to do this now? Because the start of the year is when people often take decisions to look after their health and wellbeing. We also want to be fully ready for the spring and summer season, which is the perfect time of year for the drink.
What do you say to customers who ask for a glass of tap water? It's very important that in London and the UK we're able to drink tap water. It needs to be served at our discretion upon request. The importance in life is to be free, and to be free to make the choice.
