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How do high level restaurants go about using water in dishes?
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For context, wouldn't tap water potentially taste funky or slightly alter the end product of a dish? I'd imagine that a Michelin star restaurant would be taking even the water into account to ensure that everything is up to standard.
I've heard from people that sometimes the tap water is drinkable but it doesn't taste the best (at all) so they go and buy water bottles. Do high level restaurants do something similar, or is it really simple as straight from the tap.
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