Hello, I'm Juan, I'm a chef at the BonAmb restaurant and I'm here to show you the new fermentations we have for this season. To start, these are three garum, garum is traditionally a fish viscera sauce that dates back to Roman times. But in this case, we do some reversals with cuttings that we have in the restaurant to be able to make the most of them. For example, here we have a plate of hare, all the cuttings that we put together, we mix them with salt and water. Then we have the Koji, which is a [...]