The project by Maria Cristina Jambas from the Douro (with French inspiration), in Caldas da Rainha, continues to surprise. And to add successes. Produced with fleur de sel extracted from the Castro Marim salt pans, it reveals, as the name suggests, a delicious combination of salted caramel. With no set time zone, it passes with high marks in the most diverse missions. However, with ice and vodka it is a killer cocktail.
By: Jorge Pedroso Faria.