Mongalet The taste of water
fractional CTO
engineering
prototyping
industrialization
Restaurants and hotels haul, store and recycle thousands of bottles of mineral water every month. Mongalet replaces them with pure, remineralised water, still or sparkling, produced on site from the tap.
Bottled-water quality,
without the bottle.
Mongalet is a turnkey water service for restaurants, hotels, bars, offices, wellness venues and homes. A compact machine connected to the mains purifies the water, restores a defined mineral profile and fills signature carafes and siphons right where the water is served. Installation, maintenance, containers and staff training come in a single monthly subscription.
Yucca Lab supports the Mongalet team as fractional CTO and engineering agency: we shape the technical roadmap and engineer the machine and its service model.
Challenge
Doing better than mineral water
To convince demanding restaurateurs to give up bottled water, the system had to keep three promises:
1. Purity: a complete sanitary barrier against PFAS, microplastics, heavy metals and pesticides, where standard microfiltered fountains only filter partially.
2. Constant taste: the same balanced mineral profile in every glass, whatever the quality of the local network.
3. Zero downtime: a machine that never lets a restaurant down in the middle of a Saturday-night service.
Technology
Reverse osmosis, then Selzo™ remineralisation
Under pressure, tap water is forced through a membrane whose pores only let H₂O molecules through. Reverse osmosis removes 99.9% of PFAS, microplastics, heavy metals, nitrates and viruses: it is the only technology that forms a true sanitary barrier.
Water that pure has neither taste nor nutritional value. Selzo™, Mongalet's patent-pending system, continuously injects an exclusive blend of mineral salts: 300 mg/L for still water, 600 mg/L for sparkling. Two litres of sparkling Mongalet cover a quarter of an adult's daily magnesium needs.
A fractional CTO
for a hardware service
Mongalet is as much a service as a product. As fractional CTO, we arbitrate the key technical choices: the treatment chain from membrane to mineral dosing and carbonation, components and suppliers, and the balance between reliability, ease of maintenance and cost per litre.
As an engineering agency, we turn these choices into machines that fit real venues. Two formats share the same treatment core: an integrated unit hidden under the counter or in the cellar, linked to the filling base by a python line up to 5 metres long, like draught beer; and a free-standing cabinet whose colour matches the room.
The filling base serves carafes and siphons designed by studio Big Game, the siphon holding 8 bar so the sparkle lasts. From audit to commissioning, an installation takes about three hours.
Connected
A machine that warns before it fails
Each machine reports its operating data in real time. Drifts are detected before they turn into breakdowns, so most interventions go unnoticed by the venue, and a 24/7 after-sales service with a contractual response time covers the rest. Mineral refills are restocked automatically.
The same data feeds a CSR dashboard for each customer: litres served, bottles avoided and CO₂ saved, with a carbon footprint up to 97% lower than bottled water.
Front of house
The service ritual
Serving Mongalet takes three gestures, designed for teams in the middle of service: the filling base stays in the dining room or behind the bar, and the machine stays out of sight.
1. Place
The carafe or siphon goes on the filling base, in the dining room or behind the bar.
2. Fill
The base fills it with pure, remineralised water, still or sparkling. The siphon fills from below and holds 8 bar, so the bubbles stay lively to the last glass.
3. Serve
At the table, the carafe opens with a signature sound: the feel of a freshly opened bottle, at every service.
A new water ritual
built with Mongalet.
Mongalet
Mongalet is a brand of JUVÉNILE, a Paris-based company. Its chrome siphon revives the codes of Seltz water, which vanished from French bistros with the rise of plastic in the 1970s, in a resolutely contemporary form.
The service covers everything a venue needs: audit, installation, predictive maintenance, a fleet of carafes and siphons adjusted month by month, staff training and CSR reporting.
To learn more, visit mongalet.fr
Big Game & Polytechnique Montréal
The carafes and siphons were designed by the design studio Big Game: conical chrome silhouettes, a side lever and a signature sound at every opening. All of them are dishwasher-safe and fully repairable.
The Selzo™ mineral recipe was developed with Pr Benoît Barbeau, a drinking-water expert at Polytechnique Montréal, after hundreds of formulations blind-tested by taste experts.
Discover the technology on mongalet.fr/technologie-selzo
