Chef's Recipes

PRÉPARATION

1. Turn the freshly cooked rice into a bowl and fluff it gently with a paddle, using a cutting motion to release some of the steam.
2. Lightly wet your hands with water, then spread a pinch of sel fin across your palm.
3. Take 150g of rice in your hand and tuck the filling into the center.
4. Shape with three presses. Use a light touch so the grains stay whole — think "gathering," not "squeezing."
5. Wrap in toasted nori and serve.

PRÉPARATION

1. Slice the block of sea bream thinly on the bias (about 2mm). Arrange the slices in a fan on a chilled plate.
2. Whisk the olive oil and lemon juice together and drizzle over the fish.
3. Scatter over the capers and pink peppercorns.
4. Just before serving, pinch the fleur de sel between your fingers and place a little over each slice.
5. Garnish with dill or microherbs and serve.

PRÉPARATION

1. Preheat the oven to 200°C. Gut the sea bream and stuff the cavity with lemon, rosemary, and garlic.
2. Mix the gros sel and egg whites well, until they hold together with a damp, packable consistency.
3. Line a baking tray with parchment and spread a third of the salt in the shape of the fish. Lay the sea bream on top.
4. Cover the fish completely with the remaining salt, sealing every gap. Press firmly by hand to compact the crust.
5. Bake at 200°C for 30–35 minutes, until the crust takes on a faint color.
6. Crack the crust open at the table to serve.

PRÉPARATION

1. Bring a large pot of water (2L) to the boil and add 20g of gros sel. Cook the spaghetti for one minute less than the package time.
2. Thinly slice the garlic and put it in a frying pan with the olive oil. Warm gently over low heat to draw out the aroma. Once golden, add the chili.
3. Add two ladles of pasta water to the pan and emulsify.
4. Transfer the cooked pasta to the pan and toss quickly with tongs. Add more pasta water if it needs loosening.
5. Plate up, scatter over the parsley, and finish with a pinch of fleur de sel.

PRÉPARATION

1. Slice the tomatoes into 1cm rounds, and the mozzarella to the same thickness.
2. Arrange tomato and mozzarella alternately on a plate, tucking a basil leaf between each.
3. Drizzle olive oil over the whole dish.
4. Just before serving, scatter fleur de sel evenly over the top and grind over some black pepper.

PRÉPARATION

1. Slice the cucumbers thinly on the bias, peel and cut the turnips into thin wedges, and halve the myoga lengthwise.
2. Put the vegetables in a bowl and sprinkle the sel fin evenly over them.
3. Add the kombu and chili, and massage gently.
4. Transfer to a zip-top bag, press out the air, and pickle for 30 minutes to an hour.
5. Squeeze out the excess moisture lightly and serve.

PRÉPARATION

1. In a bowl, combine the bread flour, dried yeast, and gros sel. Add the warm water and bring it together into a single mass.
2. Knead on the work surface for about 10 minutes. Add 1 tbsp of olive oil and knead further until the dough is smooth.
3. Place in a bowl, cover with plastic wrap, and prove in a warm spot for 1 hour, until doubled in size.
4. Oil a baking tray and spread the dough out. Dimple it all over with your fingers.
5. Drizzle generously with olive oil and scatter over the rosemary leaves. Rest for 20 minutes.
6. Bake in an oven preheated to 220°C for 15–18 minutes, until the surface is golden.
7. Sprinkle fleur de sel over the top straight out of the oven and serve.

PRÉPARATION

1. Season both sides of the salmon evenly with herb salt and leave for 10 minutes.
2. Heat the olive oil in a frying pan and cook the salmon skin-side down over medium heat for 4 minutes.
3. Turn it over, lower the heat, and cook for 3 minutes more, until the center is faintly rosé.
4. Lay the baby greens on a plate, set the salmon on top, and finish with a squeeze of lemon.

PRÉPARATION

1. ① Plain salt: simply mound the fleur de sel in a small dish. Perfect for shrimp and whiting tempura.
2. ② Matcha salt: mix the fleur de sel and matcha powder thoroughly. Lovely with vegetable tempura — especially maitake mushroom and sweet potato.
3. ③ Yuzu salt: mix grated yuzu zest into the fleur de sel and work it in with your fingertips. Try it with white fish or lotus root tempura.
4. Mound each into its own dish and serve alongside the tempura, fresh from the fryer.

PRÉPARATION

1. Put the sugar and water in a saucepan over medium heat. Don't stir — wait for it to take on color.
2. Once it reaches a deep amber, take it off the heat and add the warmed cream a little at a time (it will bubble up violently, so take care).
3. Return to low heat and stir in the butter and 1 tsp of fleur de sel.
4. Cook down to 115°C (a thermometer is recommended). It's ready once it reaches a thick, syrupy caramel.
5. Pour into a parchment-lined mold, and once the worst of the heat has gone, sprinkle fleur de sel over the surface.
6. Chill in the fridge for 2 hours to set, then cut into pieces of your liking.

PRÉPARATION

1. Mix the coarse salt, sugar, lemon zest, crushed pink peppercorns, pepper and chopped dill to make the marinade.
2. Spread a layer of marinade in a dish, lay the salmon on it skin-side down, and cover it with the rest of the marinade.
3. Wrap in cling film, set a weight on top, and refrigerate for 24 to 36 hours.
4. Rinse the fillet under cold water, pat dry, and slice thinly on the diagonal. Add a pinch of fleur de sel just before serving.
5. For the sauce, combine the mustard, honey and vinegar, then whisk in the oil a little at a time to emulsify. Add dill, a pinch of fleur de sel, and pepper.
6. Serve with dark or Swedish rye bread, steamed potatoes or salad, blinis, quick-pickled red onion, lemon-flavoured fresh cheese, or dill cream. Tightly wrapped, gravlax keeps 4 to 5 days in the fridge, or about 2 weeks vacuum-packed. It can also be frozen once marinated and rinsed.

Source: official Le Guérandais recipe — French / English
© Le Guérandais. This page is a translated and edited version of the original, checked 2026-10-15 JST.

PRÉPARATION

1. Mix the flour, fleur de sel, yeast, 20g of melted butter and 350g of water into a smooth, supple dough. Rest for about 30 minutes at 20–22°C.
2. Roll out the dough and set a 450g square of butter in the centre. Fold the dough around it and chill for 20 minutes. Roll out lengthwise, fold in three (one single turn), then wrap and chill for 1 hour.
3. Repeat the process, adding the caster sugar. Give one single turn and rest somewhere cool for 30 minutes. Roll out to 4mm thick and cut into 8cm squares.
4. The source repeats step 3 word for word, which reads as a further fold. (As printed in the source; the intent is unconfirmed.)
5. Prove for 1 hr 30 min at 24–26°C, until the dough has grown by about half its volume.
6. Bake at 180°C for 40 minutes.
7. Optional: make mini versions of about 20g each, baked in 4cm square moulds, and serve them as petits fours with coffee.

Source: official Le Guérandais recipe — French / English
© Le Guérandais. This page is a translated and edited version of the original, checked 2026-10-15 JST.

PRÉPARATION

1. Preheat the oven to thermostat 7 (210°C).
2. Season the inside of the chicken with salt, add the whole garlic cloves and 2 sprigs of thyme, and truss the bird.
3. Make the salt dough: put the flour in a bowl with the coarse and ground Guérande salts. Add the egg whites and 40cl of water, mix well, and knead until smooth. Roll out to 1cm thick.
4. Place the chicken in the centre, scatter thyme sprigs over it, and wrap it in the dough. Set it in a gratin dish and bake for 1 hr 15 min.
5. Take it out of the oven, leave it to rest for 10 minutes, then break open the salt crust.
6. Serve with cooked vegetables or a mixed salad. Cooked this way the chicken stays very moist and keeps its flavour, seasoned just right rather than too salty.

Source: official Le Guérandais recipe — French / English
© Le Guérandais. This page is a translated and edited version of the original, checked 2026-10-15 JST.

PRÉPARATION

1. The day before: heat the milk, cream, split vanilla pods and half the sugar until boiling. Take off the heat and leave to infuse.
2. Make the caramel: melt the butter, vergeoise and condensed milk in an uncovered pan over medium heat. Once boiling, cook for 5 to 8 minutes without stirring. Off the heat, stir in the baking soda and fleur de sel, let it foam, then leave to cool.
3. Whisk the egg yolks with the remaining sugar until pale. Pour in the infused milk, return it all to the pan, and cook while stirring constantly until the cream coats a wooden spoon. Transfer at once to a cold bowl to stop the cooking. Stir in the caramel and refrigerate overnight.
4. On the day: churn in an ice cream maker following its instructions, then keep it in an airtight container in the freezer.

Source: official Le Guérandais recipe — French / English
© Le Guérandais. This page is a translated and edited version of the original, checked 2026-10-15 JST.

PRÉPARATION

1. Wash the lemons and dry them thoroughly.
2. Cut each lemon into quarters without going all the way to the ends, so that the lemon stays whole and the quarters hang together.
3. Put about 1 heaping tablespoon of coarse Guérande salt into the cuts of each lemon, spreading it evenly over the flesh, then close the lemon.
4. Stack the lemons upright against one another in the jar, packing them tightly.
5. Leave the lemons and salt to stand for 24 to 48 hours so they release their juice.
6. Cover the lemons with the boiled, cooled water so that they are completely immersed.
7. If you can, set a glass weight (or another salt- and acid-resistant object) on top so the lemons cannot rise to the surface.
8. Ferment at room temperature for at least 4 weeks. For the best fermentation and concentration, leave them 2 to 5 months in a cool cellar or cupboard, away from light.
9. Serve in a vegetable tagine, a chicken tagine, chicken with olives, or a seasonal salad. They lift sauces and go very well with white meats and with fish.
10. Once opened, keep the jar somewhere cool.

Source: official Le Guérandais recipe — French / English
© Le Guérandais. This page is a translated and edited version of the original, checked 2026-10-15 JST.

PRÉPARATION

1. Pat the scallops thoroughly dry with paper towels. Take them out of the fridge 10 minutes before cooking to come to room temperature.
2. Heat the olive oil in a frying pan over high heat, just to the point before it smokes.
3. Lay in the scallops and leave them undisturbed for 1.5–2 minutes — don't touch them until a beautiful sear forms.
4. Flip them and add the butter. Once it foams, spoon it over them and cook for another minute.
5. Take off the heat and add a squeeze of lemon. Plate up and shake over the vanilla salt, pinched between your fingers.

PRÉPARATION

1. Score the skin side of the duck in a crosshatch at 5mm intervals. Rub 1/2 tsp of vanilla salt all over and leave for 30 minutes.
2. Place the duck skin-side down in a cold pan and cook slowly over low heat, spooning off the rendered fat as it comes, for 12–15 minutes.
3. Once the skin is crisp and golden, flip it and cook over medium heat for 3–4 minutes for medium-rare. Wrap in foil and rest for 5 minutes.
4. Pour off the excess fat from the same pan, add the balsamic vinegar and honey, and reduce over medium heat. Take off the heat once it thickens.
5. Slice the duck, plate it up, and spoon the sauce over. Finish with a shake of vanilla salt and black pepper.

PRÉPARATION

1. Halve the bananas lengthwise.
2. Melt the butter in a frying pan, add the granulated sugar, and heat over medium. Once the sugar melts and begins to caramelize, lay the bananas in cut-side down.
3. Cook for 1–2 minutes until nicely colored, then flip. Add the rum and flambé, if you like.
4. Plate the caramelized bananas, add the vanilla ice cream, and finish with a shake of vanilla salt.

PRÉPARATION

1. Trim the excess fat from the chicken thigh and cut into bite-sized pieces. Toss with 1/2 tsp of vanilla salt and leave for 10 minutes.
2. Deseed the pumpkin and cut into 5mm-thick wedges, leaving the skin on.
3. Heat the olive oil in a frying pan and cook the chicken skin-side down over medium heat. Once the skin is crisp, turn it over and arrange the pumpkin alongside.
4. Pour in the white wine, add the thyme, cover, and steam-cook over low heat for 10 minutes. Once the pumpkin is tender, remove the lid.
5. Add the butter and toss to coat everything, then plate up and finish with a shake of vanilla salt.

PRÉPARATION

1. Cut all the vegetables into even 1cm dice.
2. Heat the olive oil in a pot and cook the onion until translucent. Add the carrot, celery, and potato, and cook for 2 minutes.
3. Add the canned tomatoes and water, stir in the Vegetable & Herb salt, and bring to a simmer over medium heat.
4. Lower the heat and simmer for 15 minutes. Add the zucchini at the end and cook for 5 minutes more.
5. Taste and adjust the salt. Ladle into bowls and top with Parmesan and a drizzle of olive oil.

PRÉPARATION

1. Blanch and peel the tomatoes, then chop roughly. Cut the cucumber, bell pepper, and garlic into rough pieces too.
2. Put all the ingredients in a blender and blitz until smooth.
3. Add the Vegetable & Herb salt, vinegar, and olive oil, and blend again.
4. Taste and adjust, then chill in the fridge for at least an hour.
5. Pour into chilled glasses and serve with a swirl of olive oil.

PRÉPARATION

1. Preheat the oven to 220°C.
2. Cut the vegetables into large irregular chunks. Line a baking tray with parchment and spread the vegetables in a single layer.
3. Drizzle olive oil over the lot and sprinkle on the Vegetable & Herb salt. Toss by hand to coat evenly.
4. Roast at 220°C for 20–25 minutes, turning once partway through. They're ready once the edges have caught some color.
5. Serve straight from the oven, on their own or with a baguette.

PRÉPARATION

1. Cut the vegetables large: the daikon into 3cm rounds, the carrot into irregular chunks, the turnips into quarters, and the potatoes in half.
2. Put the water, vegetables, and bay leaf in a pot over medium heat. Once it boils, skim off the scum and add the Vegetable & Herb salt.
3. Simmer over low heat for 25–30 minutes, until the vegetables are tender. Add the sausages partway through to warm them.
4. Arrange the vegetables and sausages in deep bowls and pour over the broth. Serve with whole-grain mustard alongside.