The revolution of salt in the haute cuisine with Paco García at the radio chain “SER”
The salt has spearheaded a revolution in haute cuisine. We have gone from using table salt and fat to be able to choose among many varieties of salt, each with its own personality and flavor like the peculiar liquid crystals, smoked and the Himalayas. In Andalusia magnificent salts are produce throughout the coast, mainly in the San Fernando, Cadiz. You can know more about the salt with Paco Garcia in the SER.