Culinary Gastronomy Salt Workshop in Paris

Culinary Gastronomy Salt Workshop in Paris

Le Cordon Bleu, Paris and Hautes Etudes du Goût*

Culinary Gastronomy Series

Chef Michele participated in a culinary gastronomy series at Le Cordon Bleu, Paris in conjunction with Hautes Etudes du Goût.

Michele conducted a salt taste workshop and discussed how to use salt seasoning to bridge culinary and nutrition science with health and taste enjoyment.

Culinary Gastronomy Salt Considerations

From the sea salt of Guérande to the pink Himalayan rock salt, this mineral, the only one humans eat, shares a common cause: flavorful food.

Improper use of salt or a lack of respect for this universal and valuable ingredient can
ruin a meal and raise health concerns.

Proper use of salt enhances natural flavors in foods, heightens aromas or suppresses bitter ingredients.

In this session, we explored why we like salt and its role in taste perception plus how to enjoy its flavor benefits without health fears.

Salt tasting workshop and cooking applications:

We reviewed taste sensory aspects of taste and how salt enhances flavor components without creating salty foods. Common culinary techniques for salt seasoning were demonstrated and reviewed as well as tricks for avoiding the most common salt seasoning issues.

Comparisons of foods cooked with and without salt as well as at varying quantities of salt demonstrated salt flavor effects. We also teased participants with salt samples from around the world.

Location:  Le Cordon Bleu, 8, rue Leon Delhomme, 75015, Paris

Date and Time: 18h30-20h30, May 22

*Advanced Studies of Taste Program with the University of Reims & Le Cordon Bleu, Paris