Chaudfontaine is one of the purest waters in the world thanks to 60 years
of filtration that bring minerals and purity. This makes it very popular among leading chefs
in the restaurant industry who choose it to accompany their dishes.
Following the global pandemic, Chaudfontaine – which generates a large part of its income
in the HORECA (Hotel, café, restaurant) business – saw a drop in business.
We went to meet some of these Belgian chefs. Thomas Van de Weyer in Antwerp and Martin Wolkearts in Genval kindly opened the doors of their kitchens to us, and we follow them as they each prepare one of their favourite recipes. A recipe that takes time, drawing a natural parallel with the filtration of Chaudfontaine.