Marc Fosh is a true master of fusion cuisine, acclaimed by critics worldwide. This British chef learned his trade in England, France and Spain, has managed the prestigious restaurant Bacchus in Read’s Hotel in Mallorca for several years and in 2002 was awarded a Michelin star. As a tribute to this exceptional marine product, Flor de Sal d’Es Trenc, this Mallorca-based chef has created five exclusive blends in conjunction with Katja Wöhr. The refinement of a natural product using top quality products to enhance it with surprising and innovative flavours fits in with Marc Fosh’s culinary creed. Simply Fosh in Palma de Mallorca has been his flagship restaurant since spring 2009. www.foshfood.com
Marc recommends:
CHOCOLATE TRUFFLE AND OLIVE OIL WITH FLOR DE SAL D’ES TRENC AND RED PEPPER AND RASPBERRY JELLY
