Originally from the West coast of France this unusual flavoured salt is used as a finisher for scallops and white fish, as a rub for chicken, goose and pheasant or mixed with a gratin sauce for celeriac, potatoes and baby turnips.
We also love it as a seasoning for duck - used as a dry rub. It's a strange but potent and very moreish mix of rosemary, coriander, pink peppercorns and a pinch of the piquant Basque chilli called Piment d'Espelette.
