Presentation
Salty Memory: time, technique and life
In this presentation, Luis Valls, the chef at El Poblet in Valencia, invites us to view salt not as an ingredient, but as a transformative force — a flameless fire that cooks over time.
From live ferments to garums, misos, salted meats and lacto-fermented foods, this journey reclaims salt as a memory, a system of utilisation and a vehicle for health. It is a discourse on how time, microbiota and respect for existing traditions can continue to generate haute cuisine with identity.
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