SELS

A collection of forty salts from around the world, that's what Place des Epices offers you on this page entirely dedicated to the world of salt.

From Portugal to Australia and its Murray River salt, to the white desert of Egypt and its fleur de sel, you'll discover a wide range of original salts, as well as our French salts from western and southern salt marshes.

From the origins of salt, our range of Himalayan pink salt comes in a variety of unusual savory combinations. Himalayan pink salt diamond with roasted spices, or Creole spices...

All these fleurs de sel are characterized by their exceptional purity and light, crisp texture.

Fleur de sel can't be gathered, it has to be picked. It forms on the surface of clay basins as water evaporates, under the combined action of sun and wind. Fleur de sel, plain or flavored, is used as a finishing touch. To avoid denaturing it, it should be used after cooking. To add variety, we've combined fleur de sel d'Ifaty (fleur de sel from Madagascar) with a variety of spices, including fleur de sel with Penja pepper, roasted spices, truffles, saffron, yuzu, Espelette pepper and lemon zest.