Salt, Sea

We use two kinds of salt in the restaurant. Maldon sea salt, which has large brittle crystals, for seasoning. It has no additives, and is concentrated in its natural form. Coarse sea salt has very large grains, and we use this in the cooking water of pasta and vegetables. We also pack this around whole salmon or sea bass when baking them in the oven; the large grains do not dissolve as the fish cooks and seal in the juices.