Latest news with #VichyCatalan
Business Times
5 days ago
- Automotive
- Business Times
Inside the fizzy world of Europe's fastest-growing car brand
[Barcelona] Before you drive a Cupra, you can literally get a taste of it. Just pop open a can of Cupra by Vichy Catalan. The zero-sugar soda tries to bottle the brand's Mediterranean DNA and rebellious spirit, and has a gingery lime kick. Remarkably, the fizzy drink didn't spring from Cupra's marketing minds, but from the department that decides things like colour and engine options. 'That was someone from the product management team saying 'I wanna work on the taste of Cupra',' Cecilia Taieb, Cupra's global director of communications, told The Business Times. 'And then he developed this. It's actually super funny because now you can buy it in any supermarket, and we sold more than we expected, you know?' Barcelona-based Cupra isn't trying to muscle in on Red Bull's turf, but to broaden its cultural relevance. Likewise, it has partnerships with FC Barcelona and the America's Cup, and launched Cupra Design House in April. More creative side project than business unit, it gives its car designers a chance to team up with stylists from other fields. Coming up: a collaboration with Harper Collective, the luggage firm co-founded by Jaden Smith. Head of design Jorge Diez told BT that Cupra's desire to be different means shunning the car industry. 'I always tell my team, don't look at what the other car companies are doing,' he said. 'Do your own thing.' A NEWSLETTER FOR YOU Friday, 2 pm Lifestyle Our picks of the latest dining, travel and leisure options to treat yourself. Sign Up Sign Up Diez even sees seven-year-old Cupra's lack of history as a plus. 'We don't have heritage and sometimes for design this could be an advantage, because you can think freely about the future, you can create actually what you feel is the best for the product.' Cupra has a startup mentality because it is the only one of Volkswagen Group's 10 brands that it actually created itself. It started life as the go-faster division of Seat, a chronically underperforming Spanish subsidiary that VW acquired in 1986. The name itself comes from 'cup racing', and for years it appeared as a badge on souped-up Seat models. But VW spun off Cupra just as the broader car industry was mulling over the idea of trimming brands. So far, the gamble has paid off. It sold 14,400 cars in its first year, and sales have since grown by 17 times, giving it bragging rights as Europe's fastest-growing car brand, and powering Seat to a record 633 million euros in operating profit last year. Along the way, it has also managed to woo more youthful drivers. Cupra's customers are typically 10 to 12 years younger than the average new car buyer in Europe. 'I'm lucky, because I don't have anything to protect. We've only been in the world for seven years,' Taieb said. 'Say if suddenly I do a sex toy of Cupra, there won't be all these people that say, 'Oh, my God, you're killing the brand!' No. We can fail, wake up again, and go.' While Taieb likes to play up Cupra's rebellious spirit, she admits that VW's financial, manufacturing and technical clout, plus its extensive dealer network, made its rapid growth possible. Yet, she sees an upper limit on Cupra's size – 500,000 cars a year, or double its current volume, at which point the brand would be too mainstream. 'If you have a big family and you want to go from A to Z with a car, don't buy a Cupra,' Taieb said. 'Cupra is not for everybody to like, but for some people to love.' Much like its gingery drink, Cupra is meant to be an acquired taste.
Perth Now
25-06-2025
- Perth Now
Washington D.C. restaurant sells $95 bottle of water sourced from a 15,000-year-old iceberg
A Michelin-starred restaurant in Washington D.C. sells a $95 bottle of water from a Greenland iceberg. The Inn at Little Washington has a "water menu" - which offers drinks that have been collected from glaciers and other water sources from around the world - and the Berg water is the melted remains of the 15,000-year-old iceberg. Speaking about the $95 bottle of water, Cameron Smith, a waiter at The Inn at Little Washington, told The Times newspaper: "It's very aromatic, for an actual water. "I should be getting snow. When you swirl this water, it's very light-bodied. You have a very mysterious, very ancient, earthly kind of quality.' The cheapest drink is free Virginia water. Waters on the menu are scored based on how salty, sweet or smooth they are. Vichy Catalan, from Spain, is considered the "saltiest", while waters sourced from Virginia, California and Romania were described as the "sweetest". Patrick O'Connell, the chef and proprietor of The Inn at Little Washington, told Eater: "We can now create a paired water menu with our menu. "These waters are so unique. Some are from underground glaciers that are 3,000 years old. They've never been in contact with the air. The varieties, tastes, and textures of these waters are absolutely fascinating,"
Eater
21-05-2025
- Business
- Eater
Acclaimed Spanish Restaurant Bocadillo Market Finds a New Home in West Town
Bocadillo Market, the Lincoln Park Spanish restaurant that closed in December, has found a new home in West Town along Grand Avenue, near an already impressive assortment of Italian American sandwich makers like Tempesta Market and Bari. Chef James Martin will bring a touch of Spain to the corridor when he and his wife, Jessica Neal, take over the Gemma Foods storefront. The new location is more personal for Martin. He talks about growing up in the D.C. area. His father worked in construction. West Town can attract more blue-collar workers compared to Lincoln Park, a neighborhood near DePaul University and filled with customers with college degrees. Martin wants to make sure he can serve customers like teachers and police officers regularly, keeping menu items under $20. 'That's the heart of our communities, and those folks eat out quite a bit for lunch,' Martin says. 'That's some of the things we missed in Lincoln Park.' Bocadillo 2.0 will open in phases, hopefully debuting in early July if not before. It's an evolution of Lincoln Park's daytime menu, headlined by sandwiches and augmented by coffee and pastries. Though the new location, 1117 W. Grand Avenue, won't offer regular dinner service — takeout and delivery will be a focus — that doesn't mean customers won't see an occasional pop-up. Martin says Sunday suppers, meals that would require reservations, would play a big role. The Lincoln Park location of Bocadillo Market opened in 2021 near Clark and Fullerton, and Martin — who's worked for José Andrés, North Pond, and A10 — treated Chicago to a different side of Spanish cuisine, one that blended Moorish and even Lowcountry influences. Bites featured serrano jamón or crisp calamari, often mounted between slices of pan de cristál. Think of the bread as a Spanish version of focaccia. During nightly dinner service, Martin would break out dishes like paella. Martin and Neal pumped plenty of energy and resources into creating a Spanish oasis in Lincoln Park, creating a comfy back patio and curating a supply of imported wines and other packaged goods in front. For example, it's one of the rare spots in Chicago to find Vichy Catalan, the Spanish sparkling water. The restaurant caught the attention of the James Beard Foundation, as Martin was named as a semifinalist for Best Chef: Great Lakes in 2024 and a 2022 Best New Restaurant in Bon Appétit . When they closed, Martin says he wanted to feed more people and to ensure his menu could be affordable. He also wanted to change lifestyles: 'It's fun, but at the end of the day, for me, I don't want to be at the restaurant at 1 o'clock in the morning or midnight.' On the accessible front, he points to West Town's vast array of Italian restaurants like Bari, D'Amato's Bakery, PIZZ'AMICI, Elina's, and Oggi Trattoria. Chicago has Spanish restaurants, like Bazaar by José Andrés or Boqueria in Fulton Market. But construction workers, like Martin's dad, aren't going to regularly patronize those establishments. He wants to make those customers feel welcome: 'It's really important to me,' Martin says. Bocadillo Market , 1117 W. Grand Avenue, planned for an early July opening Sign up for our newsletter.
The Guardian
21-03-2025
- Entertainment
- The Guardian
Bar Valette, London E2: ‘How to be truly relaxed while paying £11 for a bowl of kale' Grace Dent on restaurants
Bar Valette in Shoreditch is a casual, relaxed, laid-back, let's-go-with-the-flow type of restaurant. It serves modern European food and caters to the kind of audience who follow restaurant news in much the same way as others follow opera gossip or Formula One, and they'll book out of sheer curiosity to experience this all-new, deeply chilled affair from Isaac McHale, chef/owner of the two Michelin-starred Clove Club nearby. We were led to believe that Bar Valette would not be at all like that well-known destination-dining spot. Not as formal. More come as you are. Clapshot croquettes (that's mashed swede and potato, by the way), chicken in a basket, fancy fish with spuds, flan for pudding. The prices, however, aren't informal at all and are very much still wearing tuxes, cummerbunds and spats. Small plates from £16 and snacks at £11. Want spuds with that? That'll be £9, please. Watching the old guard of enfants terribles noughties Michelin chefs do 'informal' is all rather fascinating. These people flew in the face of formality over a decade ago, chipping away at all the stuffiness and forlock-tugging, and making dinner at the Ritz seem like a prison sentence. Now those same chefs are opening places like Bar Valette to show us how to be truly relaxed while paying £11 for a bowl of kale. But, guys, how much more chilled can we get? While the Clove Club is in the rather grand Shoreditch town hall, Bar Valette is just a room overlooking a busy east London bus route. A glass-fronted room with brick walls painted white, a blackboard for wines and specials, and jars of chickpeas and white asparagus used as decor. We began with Vichy Catalan, at £6.50 per bottle, but, spotting that I was a non-drinker, they kindly offered to make me a non-alcoholic spritz with a shot of Sylva Padauk topped with soda. I notice only later that they charged me £18.50 plus service for the privilege. Two apparently complimentary devilled crab tarts appear – pretty unmemorable, but, hey, a gift … and added to the bill at £12. Fried boned chicken – reportedly bathed in buttermilk, though that might just be conjecture – is £14 and, in a nod to the Clove Club's rabble-rousing era, comes in a basket and on a bed of pine branches. Fried Torbay prawns turn up, shell on and inviting us to crunch our way through their sweet tails and heads. For £27. A basket of perfectly nice swiss chard and ricotta barbajuans keep us happy while we chat, even though they're £11. Gosh, we've spent some money so far at this draughty table near the door. For mains, fabada Asturiana arrives – a sticky pork and bean stew featuring blood sausage and belly pork – and then something curious happens: there is a lump of hard plastic in it, which my guest, mistaking it for some pork offcut or other, initially tries to eat before retrieving it from his mouth. 'Oh God!' I mutter. 'This will cause chaos.' That's because this is an expensive restaurant, and while they may not be serious about, say, wallpaper, errors of this kind generally lead to kitchen staff offering to fall on their swords. So I brace for the rumpus. 'Oh, I am sorry,' our server says, and whisks the offending item off to the kitchen. We wait. But no further word or explanation is forthcoming, and the stew stays on the bill. Alert, alert: in the smart, cool dining stakes, I think we may have hit Peak Relaxed Mode. No sane diner pines for the days of the special-occasion restaurant, where servers scowled while you fumbled over the 10 terrifying cutlery options. But the etiquette used to be that if a stew cost £26, someone would care if it contained miscellaneous plastic packaging. Two plump lamb chops 'with spicy mayo' are up next, and at £11 a pop. Then some red mullet fillets with a green olive emulsion for – reach for your smelling salts here – £44. One large potato, sliced up and sauteed in duck fat, was £9. A lump of Stichelton with two figs was another £14. By this stage, we are £249 poorer for this experience. We exit, feeling a bit befuddled and glancing around for anyone who might care to say good bye, but Bar Valette is not the sort of place where people stand on ceremony. 'Is the white asparagus in those decorative jars the same white asparagus that they have on the menu for £16?' my guest wondered. 'If so, that's fairly brass-necked.' It's hard to say, but I do know that everything is informal here except the price. Bar Valette 28–30 Kingsland Road, London E2, 020-3976 0076. Open Tues-Sat 5-11pm, dinner only. From about £80 a head, plus drinks and service. The next episode of Grace's Comfort Eating podcast is out on Tuesday 25 March – listen to it here
