Expert Opinions
Eric Ripert,
chef at Le Bernardin restaurant, New York City:
Eric Ripert says he prefers salt to parchment paper when cooking en papillote.
This is because "it makes the fish taste much more complex and sweet, like
the flavours of the ocean."
Chris Square, chef/owner of Auberge du Petit Prince, London,
Ontario, writing for the London Free Press:
"When they (large industrial companies) have finished refining salt... 82
of the 84 mineral elements have been extracted." In reference to unrefined
sea salt Chris says, "Be prepared to understand salt for the first time
in all its healthful glory."