An ode to salt flower, to Castro Marim, the south of Portugal, the local produce and intense flavours. This could summarise the tasting menu prepared by chef Fábio Domingues for the Grand Tasting that took us to the Algarve. Brilliant is an understatement! The scarlet prawn dish in a salt crust, with a cappuccino of its aromas and seaweed “açorda”, was the star of the night. ⠀
Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans.
Its fragility requires a meticulous and artisanal harvest. It‘s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, “Flor de Sal” is the final touch to finished dishes – whether salads, roasted meats, vegetables, or desserts – and a key ingredient in awakening the flavour of food.
The Algarve tastes of the sea, but it is much more than the beaches with warm and crystal-clear waters that make the cover of a travel magazine. It is also the mountains with a view of the sea, the rivers where migratory birds come to drink in the summer, the hidden fishing villages that appear to have stopped in time.