Magazine

Our brand ambassador and star chef Nelson Müller invites you to the table. On the menu today: Irish Hereford Paillard with grilled vegetables, rocket, olive vinaigrette & pesto.

Our brand ambassador Nelson Müller invites you to the table. On the menu today: Caramelized apple tart with cinnamon-vanilla sauce and apple sorbet. Quickly made and simply delicious!

Our brand ambassador and star chef Nelson Müller invites you to the table and has prepared a few exclusive dishes with his favorite Flor de Sal d'Es Trenc varieties for you to cook at home. On the ...

To give you even more pleasure in cookingwith Flor de Sal d'Es Trenc, we will from now on regularlypresent new recipes with the various highest quality sea salts from ourSalinas. Today's recipe: P...

In order to give you even more pleasure when cooking with Flor de Sal d'Es Trenc, we will now regularly present new recipes with the various high-quality sea salts from our salinas. Our current rec...

Beetroot pralines As an aperitif or with coffee. Recipe by Cati Pieras. For four people 4 sheets of gelatine 200 g milk chocolate coating 100 g cream 300 g beetroot (boiled and diced) salt and pepp...

I got to know the salts at the end of last year at a blogger dinner at the Ellington Hotel in Berlin. At that time they were served with fresh bread with butter and I immediately noticed the good a...