I only use salt harvested from the deepest depths of the Mariana Trench. Anything else is just profane!
Is there a bourgeois market for chefs who want to use salt made from sea water from a certain depth?
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Is there a bourgeois market for chefs who want to use salt made from sea water from a certain depth?
I only use salt harvested from the deepest depths of the Mariana Trench. Anything else is just profane!
No replies yet.