Madam, - Yes indeed, Patrick Guilbaud offers tap water but I wonder if Conor Pope (Price Watch, February 25th) has ever tasted it.
Invited to lunch there some months ago, I requested tap water and it tasted brackish. When I told the waiter, he replied that the restaurant's tap water was indeed of poor quality. I asked him why, then, it as served, to be told that he had been instructed "not to push the bottled water"!
I was astonished. To produce anything in a two-star Michelin restaurant which is substandard seems to me to be poor psychology at best.
May I suggest it would be wiser to purchase a carboy of pure water at a cost of 3 cent per glass and pass it off as tap water (true, in fact, as the container has a tap at its base)? In fairness, I must mention that otherwise the lunch was very good. - Yours, etc,
ALAN COOK, The Coppins, Foxrock, Dublin 18.