Sel de Maldon | Maldon Salt
Like the other fleur de sels, it should be used whole, added to the plate at the last moment as it melts quickly. It will lend itself to seasoning fine foods, noble fish, shellfish, fine poultry and white meats, salads, steamed vegetables, raw vegetables, tomato salad or your salt-crunched radishes.
Net volumes and weights: 50ml / 40g / 1.41oz
ORIGIN: England
Sel Grille | Toasted Salt
The intensity of the smoking gives an almost ''cooked'' salt with powerful, empyreumatic, toasted notes evoking the smell of Armenian paper. The use of this salt is very versatile. This salt is suitable for grilling and barbecues of meat or fish.
Net volumes and weights: 50ml / 74g / 2.61oz
Origin: Pakistan
Sel Rose de l'Himalaya | Pink Himalayan Salt
This table salt is particularly soft and delicate, it lends itself to the seasoning of refined dishes, fish, shellfish, and fine poultry.
Net volumes and weights: 50ml / 30g / 1.05oz
ORIGIN: Pakistan
Sel bleu de Perse | Persian Blue Salt
A finishing salt used after cooking. Although it is more noble than the other salts, it's a salt that goes everywhere and will do wonders with seafood, shellfish and fish. On fine products such as foie gras, scallops, steamed vegetables, salads, fine poultry. Try it sweetened in a chocolate mousse. Ideal for Peugeot salt mills.
Net volumes and weights: 50ml / 95g / 3.35oz
ORIGIN: Iran
Sel de Guérande | Guérande Salt
Guérande sea salt is a table salt with a marked salinity and is suitable for most dishes. Due to its high residual humidity, it is only suitable for the salt mill under certain conditions.
Net volumes and weights: 50ml / 70g / 2.46oz / Table salt, max. 4%
ORIGIN: France
Sel de Pyramide Des Balkans | Balkan Pyramid Salt
This salt is particularly soft and delicate and will therefore lend itself to seasoning
fine dishes, fish, shellfish, crustaceans, poultry and white meats, salads,
steamed vegetables and raw vegetables.
Net volumes and weights: 50ml / 36g / 1.26oz
Origin: Greece
