Tastings

Common table salt, its meaning and role played through history, its use in food preservation, and its function in our organism. Its value as a condiment. Learn to appreciate and distinguish different varieties and qualities and uses to improve our meals.
Salts plenty of flavors and with different colors.
Flakes, "fleur de sel" and crystals of salt, white, gray, roses or of dark color, smoked, spicy, more or less tasty, with sweet tones, of marine origin, rocks or mountainous zones, a small universe for gourmands and food lovers.

This workshop is perfect to learn to estimate and to differentiate the different qualities and varieties nowadays available on the markets, and some of them, coming from far exotic landscapes. 
 
Guided tasting of 16 different artisanal salts coming from different places around the world.
"Finger" tasting and comparative tasting on different meals in order to appreciate how they change and improve color, aroma, flavour and texture.

And many tips and recipes to personalize and flavour your salt with herbs, spices or fruits essences.