Chilean Seabass with Azada Chili Oil, Amedei Chocolate sauce and Flor de Sal

A food exhibition like Gulfood last week attracts many different producers from around the world and one such I discovered at the Spanish Pavilion, Flor de Sal d’es Trenc from Mallorca, Spain. I was very much interested to find out more about these products since in particular, salt, flavored salt has become fashion in the gastronomy around the world.

Flor de Sal D’es Trenc is the purest and most precious of sea salts which is the end result of a unique natural phenomenon, the interaction of the sea, the sun and the wind. Meteorological conditions are required for this aromatic and mineral-rich salt to crystallize upon the water’s surface, a lot of sunshine, a soft breeze and low air moisture. Unlike common sea salts, nothing is extracted or added during the entire creation process. It is hand-harvested from the surface of the salt lagoons and is dried under the Mediterranean sun and therefore is a first class natural product. It retains all the aroma of the Mediterranean along with 80 minerals and trace elements; its sodium chloride content – main component of common salt is however, relatively low. When the sun and the wind hit the salt flats, the magnesium contained in the seawater is one of the first minerals to surface. This is why it contains between 16 and 20 times more magnesium than common sea salt. Also double the amount of minerals such as calcium and potassium and even higher amounts of various trace elements.

Contents:

Natural 50 gram, Mediterranean herbs 50 gram, Black olive 50 gram, Sri Lanka 50 gram, Rose 50 gram

Weight: 50 gram each.

This unique mineral composition makes it an ideal ingredient for those concerned with their health; the magnesium acts as a natural flavour enhancer, thus only needing small amounts to flavour the food. This frugal use helps to reduce the intake of sodium chloride, thus fitting in with nutritionists recommendations.

The high content of herbs and spices, often reaching thirty percent makes the five blends different from any other aromatic salts. As the salt is a completely natural product, it is always slightly moist. The crystals melt in the mouth and turn even the simplest of dishes into culinary delights.

Kevin of Azada is the distributor of those Salt Products

Flor de Sal d’Es Trenc Spa
Cosmetic for Body and Soul

Would I be a Sheikh or own a oil field or just had a insane amount of money; I probably would stay in a Royal Suite with some good company. Perhaps not exactly 1001 nights but a couple and while doing that have a blast on the terrace and chill out, use some of the bathrooms with gold fittings and watch the bubbles-and drink French bubbles! It would be a overkill but life can be though and at times rather short. Then again; have you done anything longer than life? So why not shell out 5K for a night and spend 24 hours in a Royal Suite having a blast!?

One for the bucket list!

Pierre Herme does not require any introduction; he is the master of Patissiers known around the world for his creation. Meeting him and his fellow pastry chefs in Abu Dhabi was a special touch, eating his creation while listening to his explanation of his dessert was the highlight of the evening on Yas Island.

Vincent Bourdin & Pierre Herme

In celebration of the second Abu Dhabi Gourmet, Yas Island Rotana has proudly hosted the occasion last night with a lavish Chocolate Dinner that included the versatility of the cocoa bean.

Master patissiers from around the world joined together in one place to create an unforgettable chocolate experience. The menu included chocolate in both savoury and sweet creations offering a new taste for all chocolate lovers.

The participating chefs were Carles Mampel, Frederic Bau, Hugues Pouget, Pierre Herme, Vincent Bourdin, Loretta Fanella and Yas Island Rotana’s own hosting chef Darren Andow.

Black Caviar, a different perspective in any sense!

The cuisine of Loretta Fanella

Dark Chocolate Ball with Candied Apricot, Ginger and Lime

2007 Hugel, Gentil

The Cuisine of Hugues Pouget

Citrus Salmon Ceviche with White Chocolate Wasabi Cloud

2008 E.Guigal, Cotes du Rhone Blanc

The Cuisine of Vincent Bourdin

Scallops with Milk Chocolate and Green Tea

2007 Domaine Bouchard, La Vignee Bourgogne Rouge

The Cuisine of Frederic Bau

Braised Beef Short Ribs, Chocolate Sauce with Mexican Coffee, Carrot Julienne

2006 Penfolds, Bin 389

The Cuisine of Carles Mampel

Black Caviar

2007 Paul Jaboulet Aine, Muscat de Beaune de Venise

The Cuisine of Pierre Herme

Azur; Chocolate, Yuzu

Tea Forte Jasmine Green or Flora

Frederic Bau; a master of presentation and show!