{"product_id":"guerande-salz-rosa-beeren-150g","title":"Guérande salt with pepper and pink peppercorns","description":"\u003ch2 id=\"speakable-headline\"\u003eGuérande Salt meets Pepper and Pink Peppercorns\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n  \u003cp\u003eGuérande 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.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eGuérande salt with pepper and pink peppercorns\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003ch3\u003eFor steak, salmon, and scallops\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eIf you prefer something spicier, the \u003ca href=\"\/en\/products\/guerande-salz-piment-espelette-150g\"\u003eGuérande salt with Piment d'Espelette\u003c\/a\u003e is available – berry blend for pepper lovers, Espelette for chili lovers. And for the grand finish, there is the \u003ca href=\"\/en\/products\/fleur-de-sel-de-guerande-igp-125g\"\u003eFleur de Sel de Guérande IGP\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eThree grains, one salt, no shortcuts\u003c\/h3\u003e\n\u003cp\u003eThe blend contains gray Sel de Guérande, green pepper, black pepper, and pink peppercorns – nothing else, all in organic quality, controlled by FR-BIO-01.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the salt workshop of Morel et Le Chantoux\u003c\/h3\u003e\n\u003cp\u003eL'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.\u003c\/p\u003e\n\u003cp\u003eMixing 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 \u003ca href=\"\/en\/collections\/l-atelier-du-sel\"\u003eL'Atelier du Sel\u003c\/a\u003e in our shop.\u003c\/p\u003e\n\n\u003ch3\u003eBriefly crush the berries between your fingers\u003c\/h3\u003e\n\u003cp\u003eSprinkle 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.\u003c\/p\u003e\n\n\u003cp\u003eOrganic control body FR-BIO-01 – EU\/Non-EU Agriculture\u003c\/p\u003e","brand":"L'Atelier du Sel","offers":[{"title":"150 g","offer_id":53071474065742,"sku":"047MOR0008","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/sel-de-guerande-salz-mit-rosa-beeren-l-atelier-du-sel.jpg?v=1750982331","url":"https:\/\/norgutes.com\/en\/products\/guerande-salz-rosa-beeren-150g","provider":"nur Gutes","version":"1.0","type":"link"}