Manuel Bujold Richard is the creative force behind Sel Saint Laurent. Driven by the question, "Why isn't there edible sea salt made in Quebec?", he sought to discover a pure, locally sourced sea salt. Harvested from a depth of 200 meters in the St. Lawrence River estuary, the salt originates from pure water transported by the Labrador Current, free from upper-layer life and pollutants. This results in a unique salt with a delicate taste and lower iodine levels. Its purity and crunchy texture enhance dishes and meals, perfect for sharing with friends and family.
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Tadoussac Salt 60g
A seasoned salt inspired by the Upper North Shore region in Quebec. A collaboration with Chef Jean-Sébastien Sicard of Chez Mathilde, an innovative bistro located in Tadoussac, Quebec.
Ingredients: Sea salt flakes, kombu seaweed, matsutake mushroom, savory, residue from the fermentation of dried shrimp and mushrooms, sweet gale
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