1. MADAGASCAR PINK BERRIES: Use to finish flavoring fish, shellfish, white meats, salads, terrines, fresh goat cheese and desserts made with exotic fruits or chocolate.
2. Sichuan pepper (may contain thorns): To finish flavoring fish, white meats, duck, sweet and savory dishes, salads, desserts made with fresh fruit or chocolate, etc.
3. TELLICHERRY BLACK PEPPER: Use Tellicherry only in the mill, always freshly ground. It goes well with all types of meat, Can also be used as a universal pepper.
4. WHITE PEPPER FROM MUNTOK: To grind or crush at the last minute to finish flavoring white fish, shellfish, poultry, veal, fresh foie gras, soups, soups, broths, soups, Fried eggs, melon and white sauces.
5. GRAIN GREEN PEPPER: Essential in the famous sauce that goes wonderfully with entrecôte or filet mignon, green pepper can also be used in the preparation of duck breast and gives pep to homemade mashed potatoes. It is used in particular in terrines for its finesse but it can season all preparations such as game, duck and poultry dishes. A high quality pepper.
6. VOATSIPERIFERY WILD PEPPER: Grind or crush at the last minute to add flavor to red meats, white meats, foie gras, cheeses, desserts, etc.
7. RED KAMPOT PEPPER: Use freshly ground red Kampot pepper or, even better, freshly mortared to bring out its aroma perfectly.
Ideal with meat, poultry and fish.
8. PINK PEARL HIMALAYAN SALT: This extremely fine rock salt is studded with delicate pink crystals. It brings a touch of exotic extravagance to your everyday kitchen.
9. PERSIAN SAPPHIRE BLUE SALT: Persian Sapphire Blue Salt is a rock salt studded with deep blue crystals. It brings a touch of exotic extravagance to your everyday kitchen.
10. HAIWAIAN STYLE BLACK PEARL SALT: “Hawaiian style Black Pearl salt” owes its unusual color to the activated charcoal present in its composition. Imbued with the benefits of the Pacific Ocean, its satiny texture brings a grain of extravagance to your table.
11. HAWAIIAN STYLE RED PEARL SALT: The presence of red mineral clay gives “Hawaiian Style Red Pearl Salt” its unique color and delicate notes of toasted hazelnut.
12 . BLACK CYPRUS SALT: The breathtaking structure of its crystals gives Pyramide black salt from Cyprus a remarkable crispiness. Its black color brings an unusual decorative touch. It is used as a finish like a fleur de sel, especially on raw vegetables, seafood and fish.
13. SMOKED SALT: Partially smoked over a beech wood fire, it gives a unique “smoked” note to raw vegetables, meat and fish. Ideal with salmon steaks.
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