The Guérande salt is still harvested in a totally artisanal way, in the period from June to September, according to the ancient Celtic method.
 During the harvest, wooden tools are used, so as not to contaminate the purity of this extraordinary salt, so sought after by Gourmets all over the world.
 We have added small flakes of white truffle and this precious combination is ideal for flavoring all your hot and cold dishes: pasta, meat fillets, eggs, tartare and fish and meat carpaccio, cheese, salads, potatoes and vegetables in general. Excellent 0'0'78with sushi and foie gras.