Salt - Pepper - Seasoning
Gros sel is also called sel gris for the grey colour that it has as a result of the salt being raked directly from the salt pond without washing or bleaching. This salt is easier to collect than the pure fleur de sel which is taken from the surface of the salt pond and as a result is a great value. Use in your cooking and ideal for sprinkling over roast meats and vegetables with a drizzle of Extra Virgin Olive Oil and herbs. Perfect ingredient to make salt crust.
Little tip: gros sel is also very useful to clean decanters. If misting occurs in your decanter, pour in a handful of coarse salt and a half liter of spirit vinegar. Shake vigorously and rinse several times with warm water. (if you have no spirit vinegar, use lukewarm water instead)
Fleur de sel is the caviar of salts. Only when the weather conditions are perfect, the "flower of the salt" rises to the top of salt ponds and is carefully harvested by skilled paludiers. These fine, light crystals have a delicate flavor and high concentration of minerals. Beautiful and rare, with a slight taste of flowers, this salt is intense. It is accepted by many chefs as the best finishing salt in the world that will enhance any gourmet meal. Add a microscopic amount on top of foie gras on toast: absolutely delicious!