Balme – Guérande Salt with Black Truffle

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.