French Grey Salt

• Finish Roasted Vegetables:
  Sprinkle a small pinch on roasted carrots, potatoes, squash, or Brussels sprouts right before serving. It brings out their natural sweetness and adds depth.
• On Fresh Tomatoes or Avocado:
  A little Sel Gris over sliced tomatoes, cucumber, or avocado instantly brightens flavor — no dressing needed.
• On Buttered Bread:
  Spread good butter on warm bread and add a light pinch of French Grey Salt. Simple and absolutely delicious.
• Grilled or Pan-Seared Meats:
  Season after cooking to amplify the natural flavor of beef, chicken, or lamb without overpowering it.
• Eggs, Any Style:
  Use as a finishing salt on scrambled, poached, or fried eggs. It adds a mild briny pop.
• Soups & Stews:
  Add just before serving to balance and lift the final flavor.
• Herb & Flower Salts:
  Blend with rosemary, lavender, parsley, or thyme to create your own signature salt mixes.
• Fresh Produce Bowls:
  Sprinkle on sliced melon or citrus for a subtle sweet–savory contrast.

Smooth · Mineral-rich · Briny, not sharp

The result is a beautifully balanced salt with a warm, ocean-kissed taste that enhances food without overwhelming it. Sprinkle a pinch over roasted vegetables, grilled meats, buttered bread, fresh tomatoes, eggs, or soups just before serving — it’s the finishing touch that makes flavors come alive.

This is the salt chefs reach for when they want their ingredients to shine.

Coarse, naturally moist crystals

• Finish Roasted Vegetables:
  Sprinkle a small pinch on roasted carrots, potatoes, squash, or Brussels sprouts right before serving. It brings out their natural sweetness and adds depth.
• On Fresh Tomatoes or Avocado:
  A little Sel Gris over sliced tomatoes, cucumber, or avocado instantly brightens flavor — no dressing needed.
• On Buttered Bread:
  Spread good butter on warm bread and add a light pinch of French Grey Salt. Simple and absolutely delicious.
• Grilled or Pan-Seared Meats:
  Season after cooking to amplify the natural flavor of beef, chicken, or lamb without overpowering it.
• Eggs, Any Style:
  Use as a finishing salt on scrambled, poached, or fried eggs. It adds a mild briny pop.
• Soups & Stews:
  Add just before serving to balance and lift the final flavor.
• Herb & Flower Salts:
  Blend with rosemary, lavender, parsley, or thyme to create your own signature salt mixes.
• Fresh Produce Bowls:
  Sprinkle on sliced melon or citrus for a subtle sweet–savory contrast.