Jeddah , KSA , 3 March 2013 - Badoit, France's number one natural sparkling water brand, gained market headway in the Middle East and has successfully carved its niche not only with fine dining restaurants across the region but to retail customers as well. Now gaining headway in the GCC and Levant, Badoit ended 2012 with a triple-digit growth versus its 2011 sales with volume seeing a four-fold increase, thanks to a growing number of retail and trade customers opting for the naturally-sparkling water with fine delicate bubbles over carbonated drinks and cocktail juices.
During the last semester of 2012, Badoit launched its 1-litre and 33-cl PET bottle range in addition to the original glass bottle packaging in 75 cl and 33 cl. With the PET bottles, the product has become easily available and handy for retail and trade customers alike.
Renaud Marchand, Middle East Zone director for Evian, Volvic Export of Danone - responsible for bringing Badoit to the region, said: "We are pleased with the performance of Badoit in the Middle East. Already, we saw a strong performance in the early parts of 2012 and received added boost when we launched the PET bottle range. It only proves that more and more chefs and discerning consumers are choosing the fine and natural qualities of Badoit and that they have found a perfect accompaniment to world-class cuisine they love. Badoit's distinct quality of preserving the taste of food is certainly a key factor that chefs consider."
"Very soon, another innovation will be introduced, this time with the glass bottle as we launch a screw cap top. Once available, customers will have more flexibility with our range of Badoit anytime, anywhere. Thus, we see stronger sales results for 2013 owed to the growing demand for natural-sparkling water and we project to post double-digit increase in sales," added Marchand.
For 2012, Badoit saw a significant growth in the number of its trade clients such as in Qatar, Lebanon, Saudi Arabia and in UAE's leading supermarkets.
On the global stage, Badoit is selected by prestigious chefs all over the world to enhance their tables and their cuisines. Thierry Marx, one of France's most distinguished chefs and current Executive Chef and Catering Director of the Mandarin Oriental Paris, who uses only Badoit in his dishes, extolled: "BADOIT's taste is unique and its fine delicate bubbles awaken the ingredients. I have long used Badoit as my key ingredient and needless to say, I love this water for many decades now."
Badoit, a natural sparkling mineral water, was born in the small town of Saint-Galmier, in the Loire Valley in France. The location is several kilometers deep into the granite bedrock of the region. The water's journey in its rock environment gave its natural sparkle, smoothness and unique mineral composition, making it one of nature's true gifts.
Badoit also carries a rich French heritage dating from 1778. To date, Badoit continues to dominate France's natural sparkling water market and leads the way in responding to connoisseur's taste and style worldwide. Chefs and sommeliers around the world recognize Badoit as the ideal water to drink with refined meal. It stimulates the taste buds while enhancing flavours of all of fine meals.
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About Badoit
Badoit is a brand of natural mineral water, emerging naturally sparkling at its source in St Galmier in France.
Recognized in 1778 for its exceptional properties and virtues, Badoit is found today in five continents and recognized by chefs and sommelier worldwide for its unique taste. Badoit envisions becoming the benchmark in terms of sparkling water.
Badoit supports the Young Chef of the Year and will be the official mineral water of the competition.
For more information, please visit: www.badoit.com
About Thierry Marx
Thierry Marx is one of France's most distinguished chefs. Trained at some of the best - Ledoyen,
Taillevent, Robuchon - he has since made a name for himself in France and abroad. He was awarded his first Michelin star in 1988 at Roc en Val in Tours, and another at Cheval Blanc in Nîmes in 1991.
He spent ten years at Château Cordeillan-Bages, a Relais & Châteaux in Gironde, where he has held two Michelin stars since 1999. In 2006 Thierry Marx was consecrated Chef of the Year by the Gault/Millau guide. His travels have also led him to practice his art in Australia, Hong Kong, Thailand and Japan. He is also the founder of the first culinary research centre named the "FoodLab" in France.
Currently Executive Chef and Catering Director of the Mandarin Oriental Paris, he supervises the hotel's two restaurants as well as the Bar and the rest of the Hotel's catering services. Just one year after having opened, the "Sur Mesure" restaurant was already considered worthy of the two Michelin stars Thierry Marx was awarded.
Media contacts
Malek Abderahman
ASDA'A Burson-Marsteller
Jeddah, Kingdom of Saudi Arabia
Tel: 026067202
malek.abdelrahman@bm.com
© Press Release 2013
