Les Terres Blanches Smoked Fleur de Sel — Greece
- Regular price
- $54.00 USD
Greek fleur de sel with a smoky accent, presented in a terracotta jar with a cork lid and wooden spoon. A final pinch gives eggs, roast potatoes or grilled vegetables a little crunch and a savory finish.
Smoke and salt in one crystal, from Greece, in a terracotta jar with a wooden spoon. A pinch over eggs or roast potatoes, and the dish tastes as if it came off an open fire.
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CHOSEN TO GO TOGETHER
A little something to go with it
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Good to know.
- Maker / Brand
- Les Terres Blanches
- Origin
- Greece
- Category
- Salt & Seasoning
Rogério Callegari, Founder
The full story
A closer look.
Greek fleur de sel with a smoky accent, presented in a terracotta jar with a cork lid and wooden spoon. A final pinch gives eggs, roast potatoes or grilled vegetables a little crunch and a savory finish.
About Les Terres Blanches
Les Terres Blanches is a French house that gathers finishing salts from the salt pans of the Mediterranean and the Atlantic — Guérande, the Île de Ré, Sicily, Greece — and presents each in a jar made to sit on the table. This one is Greek fleur de sel, the fine crust skimmed from the surface of the pans, gently smoked so that a pinch carries the taste of the grill without the grill.
How to enjoy
- Finish grilled meat, fish and roasted vegetables
- Add depth to eggs, potatoes and tomato dishes
- Use sparingly over chocolate or caramel for a savory contrast
Details
- Origin: Greece; presented by Les Terres Blanches, France
- Terracotta jar with cork lid and wooden spoon
- Keep the lid on so it stays slightly moist
Questions
How smoky? Measured: a suggestion of wood smoke rather than a campfire. It disappears into a dish if cooked, so add it at the end.
Best use? Fried eggs, a steak that came off a pan rather than a grill, roast potatoes, and dark chocolate.
Fleur de sel or sea salt? Fleur de sel is the delicate finishing crystal; we explain the difference in fleur de sel vs. sea salt vs. kosher salt.
Pairs with
Fior di Sale Limone for fish; Jean Dubost steak knives for the steak. More fleur de sel and finishing salts.
Lello’s Point of View
Why we chose it. Smoke is one of the hardest flavors to add delicately. This fleur de sel lets you add a suggestion of the grill by the pinch rather than turning the entire dish smoky.
What it makes better. Fried eggs, roast potatoes, vegetables, steak and even dark chocolate gain a savory wood-smoke edge and the fragile crunch of finishing salt at once.
How we would use it. Finish a pan-cooked steak or fried egg after it leaves the heat. A few crystals are enough; cooking with it would erase the texture and waste the aroma.
Who will love it. Grill enthusiasts, salt collectors and cooks who enjoy one unusual finishing ingredient capable of changing very simple food.
Why it earns its place. Greek fleur de sel, gently smoked and presented by Les Terres Blanches in a terracotta jar with cork and wooden spoon, makes the seasoning both useful and gift-worthy.
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Les Terres Blanches Smoked Fleur de Sel — Greece