{"product_id":"court-bouillon-bio-gemuesebruehe-250g","title":"Court Bouillon – Organic vegetable broth with Guérande salt","description":"\u003ch2 id=\"speakable-headline\"\u003eCourt Bouillon is the name of the salt makers' vegetable broth\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eCourt Bouillon is the organic vegetable broth from L'Atelier du Sel: Guérande salt, carrots, leeks, and onions, plus three types of seaweed, thyme, bay leaf, and ginger. A seasoning base ready for sprinkling into broths, soups, and stocks—no yeast extract, no glutamate, no added sugar; it contains naturally occurring sugar. Not a bouillon cube, but visible ingredients.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCourt Bouillon\u003c\/strong\u003e is a classic of French cuisine: a short-simmered broth in which fish, shellfish, or vegetables are gently cooked. The *paludiers* (salt makers) of L'Atelier du Sel, the workshop of Morel et Le Chantoux, mix their Guérande salt with organic vegetables, herbs, and seaweed for this purpose—all you need to add is boiling water. In France, the court bouillon has been on the stove for generations whenever fish is on the menu.\u003c\/p\u003e\n\n\u003cp\u003eEven when dry, the mixture smells of bay leaf, thyme, and a fresh sea breeze. In the pot, it turns into a clear, golden broth—salty, savory, aromatic, with the subtle sea note of the seaweed and a gentle hint of spice from the ginger at the finish.\u003c\/p\u003e\n\n\u003ch3\u003eA broth for mussels, fish, and fine soups\u003c\/h3\u003e\n\u003cp\u003eCourt Bouillon is the quick base for mussel stock, fish soup, and vegetable broth: simply sprinkle into boiling water according to desired saltiness—a little bit goes a long way, and water turns into broth.\u003c\/p\u003e\n\u003cp\u003eUse it classically as a stock for mussels, brought to a boil with a splash of white wine, served with nothing more than a baguette. Poach a salmon fillet in it, cook asparagus or new potatoes alongside, or use it as a substitute for stock in risotto and light sauces. As a salty side dish, the pickled \u003ca href=\"\/en\/products\/meeresspargel-queller-salicorne-90g\"\u003esea asparagus (samphire)\u003c\/a\u003e from the same salt marshes is a wonderful pairing.\u003c\/p\u003e\n\u003cp\u003eChicken broth also benefits: a pinch adds spice and salt to chicken and soup vegetables in one step. And if you need a quick vegetable stock, simply stir the mixture into hot water—season to taste, and it’s ready. Even a simple mashed potato becomes noticeably rounder with half a pinch in the cooking water.\u003c\/p\u003e\n\n\u003ch3\u003eTen ingredients, three types of seaweed, no yeast extract\u003c\/h3\u003e\n\u003cp\u003eThe mixture contains Guérande salt, carrots, leeks, and onions, the seaweed varieties nori, dulse, and sea lettuce, as well as thyme, bay leaf, and ginger—all organic quality, inspected by FR-BIO-01.\u003c\/p\u003e\n\u003cp\u003eThe recipe avoids flavor enhancers, yeast extract, and glutamate, just as it avoids added sugar. The mixture contains naturally occurring sugar. The seasoning power comes from the vegetables themselves and from the salt, which the workshop harvests by hand in the Mès basin near Assérac—neither washed nor treated, crystallized from Atlantic water in the summer.\u003c\/p\u003e\n\u003cp\u003eYou know nori from sushi, dulse has a mild, nutty taste, and sea lettuce brings the green freshness of the coast. Together, the three give the broth its depth, completely without fish ingredients—also practical for vegetarian cooking.\u003c\/p\u003e\n\n\u003ch3\u003eSalt and broth from a single source since 2014\u003c\/h3\u003e\n\u003cp\u003eL'Atelier du Sel is the salt workshop of Gilles Morel and his nephew Matthieu Le Chantoux in Saint-Molf, Brittany, founded in 2014 and operating under the family name Morel et Le Chantoux.\u003c\/p\u003e\n\u003cp\u003eThe two *paludiers* harvest their salt without any mechanization, so that the structure and taste remain as the sea shapes them, as Gilles and Matthieu emphasize—and the same attitude is in this broth. Their \u003ca href=\"\/en\/products\/feines-meersalz-guerande-streuer-150g\"\u003efine sea salt in a shaker\u003c\/a\u003e seasons daily life, while the court bouillon takes care of the soup pot. You can find all the workshop's specialties collected under \u003ca href=\"\/en\/collections\/l-atelier-du-sel\"\u003eL'Atelier du Sel\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\n\u003ch3\u003eFor poaching, let it simmer, do not boil\u003c\/h3\u003e\n\u003cp\u003eTo poach fish, only let the water simmer; a good 90 degrees Celsius is sufficient—this keeps the fillet tender and the broth clear. Dry and tightly closed, the 250 g pack lasts for many months—and is surprisingly productive. Drunk pure from a mug, with some fresh vegetables inside, the broth is a delight on cool evenings—and warms your hands at the same time.\u003c\/p\u003e\n\n\u003cp\u003eOrganic inspection body FR-BIO-01 – EU\/Non-EU Agriculture\u003c\/p\u003e","brand":"L'Atelier du Sel","offers":[{"title":"250 g","offer_id":53071477178702,"sku":"047MOR0010","price":6.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/court-bouillon-bio-gemuesebruehe.jpg?v=1750982337","url":"https:\/\/norgutes.com\/en\/products\/court-bouillon-bio-gemuesebruehe-250g","provider":"nur Gutes","version":"1.0","type":"link"}