Alain Roux has selected the fine trio of salts for your culinary enjoyment.
Fleur de Sel Vent d’Est; Rare hand-harvested sea salt, air-dried by warm easterly winds in the historic marshes of Brittany’s western coast to create a salt renowned for its fine grains and extremely white appearance. Best used as a finishing touch to completed dish. 100g
Fleur de Sel Neige; Extremely rare hand-harvested sea salt, air-dried by warm southerly winds in the historic marshes of Brittany’s western coast. Best used as a finishing touch to completed dishes. Fleur de Sel Neige’s crystals are so fine that it shows a compact texture, like snow – hence its name. This salt really is the best of the best, so use it where you really want to make an impact – whether it’s on an impressive salad platter or adorning the surface of a chocolate tart. 100g
Fleur de Sel Fumée; Rare, wind-dried sea salt, hand-harvested from the marshes of Brittany’s western coast. This fleur de sel has been cold-smoked over beechwood to add some subtle smoked flavour to your dishes. Best used as a finishing touch to completed dish. Its high moisture content means it doesn’t dissolve when added to moist food and the crystals vary in size, allowing you to enjoy a satisfying crunch…a revelation on scallops and fish and it adds an extra dimension of smoky flavour to char-grilled meats. 100g