Recipes
Greek Village Salad
Tomatoes heavy with juice, a thick slab of feta, oregano and olives, and at the very last moment a pinch of Les Terres Blanches’ Fleur de Sel Greece, gathered on the shores of the Ionian Sea, its fine grain still crisp.
Provençal Vegetable Tian
After an hour in the oven, the rows of zucchini, eggplant and tomato slump into something soft and fragrant with thyme. A pinch of Les Terres Blanches’ Fleur de Sel Camargue, naturally blushing pink, adds its pronounced taste of iodine.
Dark Chocolate Mousse with Olive Oil and Fleur de Sel
A spoon breaks through dark, airy mousse to find a thread of fruity olive oil and a few moist flakes that crunch. Les Terres Blanches’ Fleur de Sel Aveiro, hand-harvested on Portugal’s Atlantic coast, sharpens the chocolate with its clean, mineral finish.
Grilled Sardines with Fleur de Sel
Sardine skin blistering on a hot grill, a drift of smoke, lemon wedges at the ready: a pinch of Les Terres Blanches’ Fleur de Sel Algarve, hand-harvested on Portugal’s sunny southern coast, adds its clean, mineral crunch and briny finish.
