Guérande sea salt blended with freeze-dried black truffle. The truffle petals soften on contact with food and release their scent late.
The truffle is freeze-dried rather than flavoured into the salt, so you see the black flecks and they wake up on a warm plate. A small pinch changes a dish without taking it over.
Balme prepares its truffle condiments in Larressore, a village in the French Basque Country, with vegetables grown locally. The salt is harvested at Guérande, on the French Atlantic coast.
We finish with it rather than cook with it: on a fried egg, on roast potatoes, on grilled meat, or stirred into a vinaigrette at the last moment.
size — 70g
