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MARC FOSH – CHOCOLATE TRUFFLES
Chocolate and olive oil truffles with Flor de Sal d’Es Trenc and red bell pepper and raspberry jelly Preparation time: 60 minutes Ingredients for 6 people: THE TRUFFLES 100 ml cream 150 ml milk 250g...
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EXPO SHANGHAI
FLOR DE SAL D´ES TRENC is presented this week at the EXPO 2010 in Shanghai. If you wish to meet us there, please write a mail to laura@lasaldelavida.net. FLOR DE SAL D´ES TRENC praesentiert sich diese...
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Roadshow Deutschland: 6. bis 9. September
FLOR DE SAL D´ES TRENC, in Person von Katja Wöhr, besucht Deutschland. Vom 6. bis zum 9. September! Herzliche Einladung zur Roadshow 2010 in vier deutschen Städten. Mo. 6. September The Westin Grand,...
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The Harvesting
The Harvesting in summer 2010, with the chefs Dorothea Waydsch, Maria Solivellas and Tim Mälzer. foto: philipp rathmer, photography, hamburg foto: philipp rathmer, photography, hamburg foto: philipp...
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SIAL – Paris 2010
Flor de Sal d’Es Trenc in Paris SIAL 2010 The Global Food Marketplace 17th – 21st of oct. 2010 Hall 8 Gourmet & Organic Stand053 The Chef Javier Soriano at the stand of Quely, giving the ultimate...
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Red tuna cubes, oriental style
- Cut a piece of green squash, draw some marks on the skin and place it face down on a plate. - Cut the red tuna fillet into dice and fry them briefly from each side in a pan with hot olive oil,...
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Salmon carpaccio à la Flor de Sal
Maria Rosa Asturias. Es Llombards, Mallorca - Cook a potato with its skin in salty water, peel it and cut it longitudinally in half, then place the halves face down on a plate. - Cut the natural...
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Bicoloured gilt-head bream
Maria Rosa Asturias. Es Llombards, Mallorca - Fillet two gilt-head bream fillets and open them in the centre. - Place them over a natural shale stone. - Season with olive oil and Flor de Sal de Rosa....
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Gilt-head bream tartare with ‘Flor de Sal Rosa’
Maria Rosa Asturias. Es Llombards, Mallorca - Cut two gilt-head bream fillets in small dice and place them in a circle over a few leaves of fresh basil. - Over a thread of oil, dredge a little bit of...
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