Salt is the quintessence of every meal

 

Salt has been used for centuries as a preservative for food. For a long time it was considered a real luxury good. For example, the Romans paid their soldiers with salt, which is where the term "pay" comes from. In the Middle Ages, many cities achieved great wealth through trade in the white gold. Today, salt has become an indispensable ingredient in both upscale cuisine and everyday life. It intensifies flavors, makes meat juicier and can even balance out tastes. It provides important nutrients for the human body such as sodium and potassium. 

What you should look for in quality

 

You will have noticed that not all salt is the same when consuming it in a restaurant or after buying various products. Depending on the origin, production and texture, different types can be distinguished:

Sea salt

This is a particularly high-quality product that is extracted directly from seawater.
This is first led into basins, where it evaporates exposed to the sun. Gradually, the first salt deposits are skimmed off and transferred to special gardens, also called salt marshes. There the last moisture evaporates.
The salt is then purified and packaged for trade.
France's coasts are home to some of the most extensive salt extraction areas.
In the Camargue, for example, the famous Fleur de Sel (in German, Flower of Salt) is extracted. Its crystals are particularly fine and its aroma particularly refined, which is why it is appreciated by star chefs all over the world.

Rock salt

Since rock salt only occurs in solid form, it must be tapped out of the mountain and processed. This is done by drilling and blasting, which is why the salt is usually not quite as pure as sea salt, for example. Purified and refined, it ends up on our tables. The best known rock salt is certainly the famous Himalayan salt, to which beneficial and purifying properties are attributed.

Evaporated salt

Evaporated salt is probably known to only a few people. This is a fine, qualitative salt, which is extracted from groundwater and the water of underground lakes. The salt comes from the surrounding salty rock. The water is brought to the surface and boiled until only the final product remains.

 

Made to stimulate your taste buds

 

Our salt blends are made with salt sourced exclusively from the French Mediterranean and hand-picked and dried herbs from Provence. The addition of different flavors and makes each product unique.

Porcini Salt: This is a particularly fine and nutty salt that is excellent in autumn dishes, soups and stews.

Red Wine Salt: The noble red wine extract gives this salt its burgundy color. Not only does it look pretty in your kitchen, but it tastes great with red meat, potatoes and gratin.

Salt with Parsley & Garlic: For this salt creation, we were inspired by the French persillade - a traditional sauce eaten with grilled meat and fish, vegetable purees, and seafood.

Truffle Salt: enriched with noble summer truffle, this salt is with the noblest mushroom in the world leaves a particularly intense aroma. Whether in pasta, omelettes or salads combined with our truffle olive oil - this salt makes the heart of every truffle lover beat faster.

Lemon Salt: Fruity tangy notes make this salt the ideal companion for light summer dishes and salads.

Thyme Salt: Thyme is a very special herb that has earthy-minty, savory and slightly woody flavors. Combined with coarse sea salt, it goes well with meats of all kinds, stews, pasta, vegetables and beans, fish and seafood.

Salt with Piment d'Espelette:

Piment d'Espelette is a chili variety grown solely in the region surrounding the French town of Espelette. The name is therefore protected, as is the case with champagne. It is particularly popular among star chefs and gourmets for its spicy yet mild aroma and fruity notes.