Guérande salt with pepper and pink peppercorns

Guérande Salt meets Pepper and Pink Peppercorns

Guérande salt with pepper and pink peppercorns combines gray Atlantic salt, green and black pepper, and fruity pink peppercorns – Sel de Guérande aux Poivres et Baies Roses, as L'Atelier du Sel calls it. Salt and pepper in one go, blended in organic quality.

Guérande salt with pepper and pink peppercorns is the seasoning blend for those who like to reach into the same container twice at the stove: the gray sea salt from the Morel et Le Chantoux workshop provides the base seasoning, green and black pepper provide the heat, and the pink peppercorns on top add their fruity, slightly resinous sweetness.

In food, the mixture is peppery, fruity, and spicy: first the mild, slightly moist salt, then the warm burn of the pepper, and finally the perfumed note of the pink peppercorns – which, botanically speaking, are not pepper at all, but the fruit of the Brazilian pepper tree. A delightful deception that the culinary world has long since forgiven. The berries also please the eye: pink dots on gray salt, as pretty as confetti.

For steak, salmon, and scallops

The mixture seasons meat of all kinds and robust fish: steak and entrecôte, salmon cooked at a gentle 160 degrees in the oven, seared scallops – everywhere salt and pepper would appear together anyway.

It shows its full power on a steak seared over a very hot pan at a good 200 degrees – the mixture is only added after the meat has rested, allowing the salt and peppercorns to crunch on the crust. Equally fine: on carpaccio, a simple goat cheese crostini – and in autumn on venison or wild boar, which gratefully accept the fruity pepper note.

If you prefer something spicier, the Guérande salt with Piment d'Espelette is available – berry blend for pepper lovers, Espelette for chili lovers. And for the grand finish, there is the Fleur de Sel de Guérande IGP.

Three grains, one salt, no shortcuts

The blend contains gray Sel de Guérande, green pepper, black pepper, and pink peppercorns – nothing else, all in organic quality, controlled by FR-BIO-01.

The salt is harvested by hand by the paludiers in the Mès basin near Assérac, neither washed nor treated; it is only dried in a solar dryer just enough to retain its natural moisture. This carries the pepper seasoning particularly well – the salt acts like an amplifier, according to Matthieu, only a natural one.

From the salt workshop of Morel et Le Chantoux

L'Atelier du Sel was founded by Gilles Morel and his nephew Matthieu Le Chantoux in 2014 in Saint-Molf – their Guérande salt has also carried the IGP seal of origin since 2014. Today, four paludiers harvest together: in addition to Gilles and Matthieu, Alexandre Moret and Hugues Martineau are also part of the team.

Mixing and filling takes place in their own workshop, in small batches and by hand. This keeps every package close to the salt marsh – and you can taste where it comes from. You can find all the family's salts collected under L'Atelier du Sel in our shop.

Briefly crush the berries between your fingers

Sprinkle the mixture over meat and fish only after cooking so that the scent of the pepper and the fruitiness of the berries remain vibrant. If you like it more intense, briefly crush a few pink peppercorns between your fingers before they go onto the dish. Stored in a dry place, the 150g supply will last well beyond the barbecue season.

Organic control body FR-BIO-01 – EU/Non-EU Agriculture