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Translation missing: en.products.product.price.regular_price $62.94
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The Salty Collection

Translation missing: en.products.product.price.regular_price $62.94
Translation missing: en.products.product.price.sale_price $62.94 Translation missing: en.products.product.price.regular_price
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Description of The Salty Collection

This set was thoughtfully curated by the esteemed Venezuelan Chef Chucho Rojas. This artisanal salt transcends ordinary seasoning to offer a truly immersive culinary experience. Our salt's exceptional quality extends to its packaging, designed for convenient pinching just like a professional chef would, ensuring both functionality and elegance in every use.

  • Maldon Salt: Maldon salt is a unique, high-quality sea salt known for its flaky, pyramid-shaped crystals. Harvested from the pristine seawaters of the Blackwater Estuary in Maldon, England, this salt has been cherished by chefs and gourmands worldwide for its clean, subtle flavor and delicate crunch. Unlike regular table salt, Maldon salt is free from artificial additives and retains a natural balance of minerals from the sea.
  • Butcher's Maldon Salt stands out with its distinct texture and taste. It's a culinary essential that Chef Chucho Rojas, with his profound expertise in blending cultural flavors, has perfected for enhancing the natural flavors of meats and vegetables. This salt is not just a condiment but a testament to Chef Rojas's commitment to healthy, flavorful eating.
  • Fishmonger's Spritz: This rub is a celebration of flavor that respects the delicate nature of seafood. The garlic and peppercorns form a savory base, complemented by the lively citrus peels, while the perfect pinch of sugar and salt unites these flavors in a harmonious blend. Ideal as a finishing touch on grilled fish, seared scallops, or even a fresh seafood salad, this rub promises to turn the ordinary into extraordinary.
  • Aegean Aromatics Spritz is a harmonious blend that captures the boldness of the Mediterranean. The earthy warmth of thyme, the subtle sharpness of minced onion, and the deep, smoky undertones of smoked paprika come together to create a flavor profile that is both complex and comforting. Infused with a hint of Spanish sea salt, this seasoning adds a delicate, salty crispness that enhances the natural flavors of the ingredients, while a whisper of sugar balances the blend with a gentle sweetness.
  • Our Himalayan Pink Salt is distinguished by its rich mineral content and unprocessed purity. Chef Rojas, celebrated for his innovative approach to traditional French cuisine, has carefully selected this salt for its ability to enhance the flavors of both traditional and modern dishes. 
  • Ashy Black Garlic Salt: Ashy Black Garlic Salt is a premium culinary condiment, masterfully crafted to elevate the flavor profile of a wide range of dishes. This unique seasoning blend combines the rich, umami depth of black garlic with the crisp, mineral essence of high-quality salt. Black garlic, known for its complex and slightly sweet taste, is created through a careful aging process where traditional garlic transforms, acquiring a deep black color and a sticky, date-like texture. When combined with salt, it results in a harmonious blend that adds not just flavor but also a touch of exotic elegance to any meal.

 

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​


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