Our Salts

 

At the heart of traditional craftsmanship, we embody the capture of ancestral skills and traditions. Each gesture is carried out with care and precision in order to sublimate our salts.

Buy our Salts
The Chefs' Salt
 
 

The

Essentials

The Grand Cru de Batz salts are produced according to climatic conditions, temperatures and winds, allowing to naturally obtain different grain sizes and strengths which resonate in your dishes and your tastebuds.

 
The fleur de sel de vent d’Ouest is crunchy and generous. It is, as its name suggests, produced by westerly winds. It is distinguished by the exceptional crunchiness of its crystals which make a real difference to your dishes.
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The gros sel gris: beneath its curves and complexion hides an explosion of nutrients; it literally brings you the sea in your mouth. It is at the heart of its generous forms it contains all the nutrients contained in seawater. Its slightly gray complexion certifies that it has crystallized on a particularly rich clay soil. Coarse gray salt is produced directly on the clay. It takes care of all the benefits of nutrients from the land and the sea. It is vintage.
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The Limited Editions

Our salts are drained for 9 to 12 months before being sorted, grain by grain by hand. Neither sifted nor crushed, our salts are authentic, rich, rare and unique. Our collections invite various and varied uses.

 
The fleur de sel de vent d’Est is light and airy. It is, as its name suggests, produced exclusively by easterly winds. A clever mix of power and lightness, it will accompany the daily of your dishes and your creations. Its main asset is balance. It will reveal the taste. According to the adage of the Binet family, it was Louis XIV's fleur de sel. The easterly fleur de sel is rare. Its production depends on climatic conditions..
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The fleur de sel Fumée is a perfect match of the West Wind Fleur de Sel and the East Wind Fleur de Sel. This subtlety, conducive to balanced smoking, allows it to be used just as much for its crunchiness as for its ability to penetrate the product on which it will be deposited. It is produced after a long 100% artisanal process of cold smoking with beech wood. The only limit of its use remains the imagination. The smoked fleur de sel is produced in small quantities, its production is long and meticulous. It is vintage and numbered.
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The Numbered

Our unique production method allows us to obtain not one but specific and exceptional fleur de sel that sublimate the dishes of the greatest chefs.

The Fleur de sel Neige is harvested by extremely rare southerly winds. It is so thin that it compacts and recalls the appearance of powder snow. Its texture and power allow it to penetrate directly to the heart of the product for an explosion of flavors. The rarity and complexity of its harvest mean that it had never been marketed until then.
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The fleur de sel fumée flambée -or XO fleur de sel- is one of our creations. This fleur de sel was born from our discussions with the many chefs and pastry chefs with whom we work. It will sublimate a dish, a sauce or even a dessert with woody flavors of specially selected extra-old Cognacs.
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