The taste of water

Tap water is one of the most closely monitored raw materials in France: daily ARS testing, strict standards.

It still carries chlorine, micropollutants, traces of PFAS, and microplastics that municipal treatment can't fully remove.

We take over from there, starting at your tap.

100% pure water has no taste and no nutritional value. Remineralization is what turns H₂O into table water. It's also what gives a water its taste identity: Evian, Vittel, and San Pellegrino differ only in their mineral profile.

Our recipe was developed with a drinking-water expert from Polytechnique Montréal, after hundreds of formulations blind-tested by taste experts.

Two mineralization profiles:

• Mongalet still: 300 mg/L (balance, smoothness)
• Mongalet sparkling: 600 mg/L (character, liveliness)

For reference: Evian sits at 494 mg/L, Vittel at 1,000 mg/L, San Pellegrino at 854 mg/L, Châteldon at 1,882 mg/L. Our recipe sits in the balanced table-water range, neither lightly mineralized nor saturated.

Two liters of Mongalet sparkling cover 25% of an adult's daily magnesium needs.

This is the first objection we hear. The answer has three parts.

The system is IoT-monitored: we catch drift before it becomes a breakdown. Maintenance is predictive, not reactive. Most interventions happen without you even noticing.

Second, if an incident does happen, our support team is reachable 24/7, with a response time guaranteed by contract.

Finally, you always have a backup. The system isn't your only access to water. Your taps are still there. And many of our clients keep a small stock of bottled water for extreme cases, the way they keep candles on hand for a power outage.

In practice, the risk of a service disruption is lower than with a bottled-water supply chain, which can leave you without a delivery.

Reverse osmosis is the most advanced filtration technology available. Under pressure, water is forced through a membrane whose pores are fine enough to let through only H₂O molecules.

Everything else is flushed out:

• Forever chemicals: PFAS, perfluorinated compounds
• Microplastics: including nanoplastics
• Heavy metals: lead, mercury, cadmium, arsenic
• Pesticides and crop-treatment residues
• Pharmaceutical residues and endocrine disruptors
• Bacteria, viruses, parasites
• Mineral salts from the network

By comparison, standard hospitality fountains use microfiltration or nanofiltration, which let most of these pollutants through. Reverse osmosis is the only technology that provides a true, total sanitary barrier.

30% of incoming water is discharged to flush out contaminants. That's the price of truly pure water.

The containers are part of the Mongalet recipe. They were designed by the Big Game studio.

The Mongalet siphon revives the codes of seltzer water, which disappeared in the '70s with the plastic revolution: a chrome conical silhouette, side lever, airtight ball valve. It fills from below via the filling base. Pressure is held at 8 bar, which keeps the fizz stable over time, unlike open carafes, where the bubbles fade within minutes.

It calls back to the history of Parisian bistros and a certain idea of French-style service, while remaining radically contemporary in form.

The carafe has a conical silhouette, a chrome base, and offers total transparency.

A signature sound with every pour, creating a fresh-bottle effect.

All containers are built for intensive use, dishwasher-safe, and fully repairable.

The fleet can be adjusted month to month based on your needs, at no charge.

Installation takes a few hours, audit and commissioning included. We come once, and leave with a fully operational system.

As for footprint, two formats are available depending on your setup:

Cabinet format (W66 × D70 × H116 cm): about the size of a low kitchen unit. Installed in the back office or a technical space. Color customizable to match your environment.

Built-in format (W60 × D60 × H85 cm): a remote system connected to the filling base by a python line, up to 5 meters away. Inspired by draft beer taps. The service base stays in the dining room or at the bar, while the machine stays hidden.

Most importantly, you free up 2 to 4 m² of cold storage and eliminate handling 18 kg crates: a net gain in space, not a loss.