The Salt Workshop’s Guerande Sea Salt is IGP certified and Organic, the Court Bouillon is used to make stock by adding 1 table spoon / liter of water prior to cooking.

Recipe : Carrots, leek, onions, seaweed, thyme, laurel, ginger (all Organic)
How to use : Add 1 table spoon per liter of water for all your dishes cooked in water. Fish, meat, soups, stock, Rice, pasta etc…

Pure and natural. Salts are all harvested manually, retaining many essential natural trace elements.

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