Short Gray Salt Organic Vegetable and Herb Broth

We harvest our fleur de sel and our coarse salt in the traditional way (manually) then dry in the sun. 

We also sort and package our salt by hand in order to sell it; simply, without any transformation or chemical addition. 

Nothing but sodium chloride, minerals and trace elements which come from clay and seawater and which give it its very particular taste. Coarse salt (or gray salt) is most often used in cooking, to season a preparation or to bake in a crust. Without cooking, it is also used for curing, marinades or lactofermentation. The short gray salt for vegetable and aromatic broth will bring lots of flavor to fish, in broth or in papillotes, as well as to shellfish and crustaceans.