Season

Salt for the food. Hand-harvested crystal for the plate, the pan and the oven.

Two origins, two textures. Wet grey sel gris from the clay ponds of Brittany, where the moisture in the crystal is the mineral fraction most refining removes. Dry Pacific salt from the Sea of Cortez, sun-evaporated and loose enough for a grinder.

Nothing is added and nothing is taken out. No anti-caking agents, no bleaching, no washing. Every lot is tested by an independent laboratory and the result is published.