Caramel and Salt

A combination that has now entered the common imagination, but who was the first to market it? It is known that combination of sweet and salty leads to an almost perfect balance in fact if on the one hand the sweetness of caramel dampens the saltiness of salt on the other hand the latter enhances the flavor creating an amazing sensory experience.

But let us come to the key point of this article by giving a precise name and surname; it seems to have been Henri Le Roux in 1960, after opening a pastry shop in Brittany region known for salted butter.

However, the pairing only became popular in 2008 after the NY Times named it “food trend of the year”!

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