The fleur de sel from Lionel, a passionate salt producer, takes on the taste of misty mornings facing the sea, a mysterious mist that brings the infinite within reach like a horizontal chasm. I wanted this flavour, which was born in Halong Bay and recalls Sichuan pepper, to be warm and light like a great perfume.
- Ingredients : Fleur de sel from Guérande, taloma, lemon zest, spices. - Net weight : 60 g
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Raw or cooked scallops. Lamb's lettuce, the density and elegance of raw or cooked scallops, come alive thanks to a few pinches of this "flower." But on potatoes with a little fromage blanc and a few spinach leaves barely cooked in butter, this powder is surprising.
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