Introducing the exquisite "Salted Rose Gold Sprinkle" by Chef Chucho Rojas, a finishing salt that is as luxurious as it is flavorful. This premium seasoning, meticulously crafted by the esteemed Venezuelan Chef Chucho Rojas, turns every dish into a masterpiece. Our salt combines the finest ingredients to offer an unparalleled culinary experience, elegantly presented in packaging designed for precise sprinkling, embodying both utility and grace.
SALTED ROSE GOLD SPRINKLE?
"Salted Rose Gold Sprinkle" is a unique blend of three exceptional components: Dried Roses, Gold Powder, and Fleur de Sel. This blend is a harmonious marriage of floral, opulent, and savory notes. The dried roses provide a delicate, aromatic quality, the gold powder adds a touch of luxury and visual appeal, and the Fleur de Sel, known for its crisp texture and oceanic flavor, completes this exquisite trio.
WHAT MAKES OUR SALTED ROSE GOLD SPRINKLE SPECIAL?
This finishing salt is the epitome of Chef Chucho Rojas's culinary philosophy - combining the elegance of fine dining with the natural goodness of simple ingredients. Each component of the "Salted Rose Gold Sprinkle" is carefully selected for its quality and contribution to the overall flavor profile. This salt is not just a garnish; it's a testament to Chef Rojas's dedication to creating unique, healthful, and visually stunning culinary experiences.
USES AND PAIRINGS
The "Salted Rose Gold Sprinkle" is perfect for adding a luxurious touch to any dish. Its floral and mineral notes are ideal for elevating the flavors of light salads, grilled seafood, or even fresh fruit. The gold powder provides a shimmering, celebratory effect, making it perfect for special occasions. Whether used as a finishing touch on appetizers or main courses, this salt adds a layer of sophistication and delight to every meal.
Indulge in the opulence of fine dining with our "Salted Rose Gold Sprinkle" and turn your culinary creations into works of art.
WHO IS CHEF CHUCHO ROJAS?
Chef Chucho Rojas is a distinguished Venezuelan chef whose culinary journey is marked by a blend of cultural influences and a commitment to healthy eating. His formative years were shaped by early culinary guidance at the age of nine, which was further honed at the prestigious Gregoire Ferrandi school in Paris. He also worked as a researcher for the French Academy of Sciences under the direction of Hervé This.
His professional career spans directing notable restaurants, including several Michelin-rated restaurants in Paris, including Au Cocodrille, La Vieille Enseigne and Serge & Co.
Chucho was recently one of the Chefs working behind the scenes with up-and-coming chefs at Master Chef for Latin America. He has led various projects, including directing large restaurants, implementing nutritional programs, and offering consultation for the creation of new gastronomic spaces
