Easy, Surprising Ways to Elevate Basic Summer Snacks with French Sea Salt

Now that we are officially in summer, we are able to enjoy seasonal treats and snacks more and more. From fresh fruits and veggies to creamy, sweet treats, a sprinkle of sea salt makes everything tastier! Here are our top 5 suggestions for adding even more flavor to your favorite summer snacks with a little help from Louis Sel. 

Summer Squash

 Fennel Citrus Sea Salt is great on all roasted vegetables, but it is especially delicious when sprinkled on summer squash or zucchini with a drizzle of olive oil. Roast in the oven or toss on the grill for the perfect seasonal side dish.  

Popcorn

Our Sel Marin with Peppercorns and Baies Roses is positively addictive when sprinkled atop a bowl of freshly popped popcorn. Just add olive oil, and you’ll have the perfect snack to go along with a summer aperitif!

Melon

Our partners in France taught us that the delicate texture and flavor of Fleur de Sel pairs perfectly with a sweet, juicy slice of melon. We cannot suggest highly enough trying it with honeydew or cantaloupe (even better if from your local farmer’s market!)

Ice Cream

Similar to the sweetness of the melon, Fleur de Sel is also delicious on ice cream. The flavor is up to you but our favorite is chocolate for something savory and sweet.

Cucumber

Cucumbers are the perfect snack because they’re crunchy and refreshing but also a blank canvas for flavorful toppings. Our salts are very versatile, which means that pairing any of them with fresh cucumber slices is a match made in heaven (which is why love to use them to taste-test our products at markets!)

Seasonal Delights: Spring Recipes with Louis Sel Salt

As the weather starts to warm up and the flowers bloom, it’s time to welcome in the spring season with some fresh and flavorful recipes. And what better way to add some flavor to your dishes than with a sprinkle of Louis Sel? Here at Louis Sel, we believe that cooking with high-quality ingredients can make all the difference in the flavor and enjoyment of a meal. Sometimes that means putting a creative twist on a traditional favorite: the deviled egg.  Perfect for a party appetizer, spring brunch, or just a tasty snack- check out some of these variations on a classic featuring our salts.   

Green Deviled Eggs 

For a healthy and delicious deviled egg option, try these green eggs made with mashed avocado and Fleur de Sel. Simply mash together a hard-boiled egg yolk, mashed avocado, Fleur de Sel, and mayonnaise until it's smooth. Spoon the mixture back into the egg whites and finish with a sprinkle of FDS. These green eggs are perfect for spring brunch or as a healthy snack any time of day.

Pink Deviled Eggs 

For a beautiful and delicious twist on classic deviled eggs, try these pink eggs made with roasted beets and our salt with pink peppercorns. Start by roasting some beets until they’re tender and then mash them with a touch of red wine vinegar, and mayonnaise. Add a hard-boiled egg yolk to the mixture and stir until it's smooth and has a beautiful red-orange hue. Spoon the mixture back into the egg whites and garnish with a sprinkle of Sel Marin with pink peppercorns. These pink eggs are sure to impress at any spring gathering.

Yellow Deviled Eggs

For a classic deviled egg with a flavorful twist, try these yellow eggs made with Sel Marin with aromatic herbs and Dijon mustard. Mash together a hard-boiled egg yolk, herbed salt, mayonnaise, and Dijon mustard until it's smooth, and spoon the mixture back into the egg whites. These yellow eggs are a classic party appetizer that is sure to be a hit at any spring gathering.

Louis Sel's 2022 Gift Guide

With the holiday season quickly approaching, it’s the perfect time to start thinking about gifts to get for those you love (along with Louis Sel, of course!). We’ve rounded up our favorites from women-owned small businesses that are guaranteed to be hits!

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1. Curated Collection of Local Vermont Products at Mad River Taste Place

Taste Place Deluxe Gift Box, $135.00

A specialty grocery store in Vermont, Mad River Taste Place offers the best food and beverages in the Mad River Valley and across Vermont. We met them at the VT Cheese Fest and love that they carry Louis Sel but also love their array of pre-curated gift baskets, gourmet groceries, and houseware items all available for online order.

2. Best Kitchen and Home Gifts at Blackstone’s

Rubber Coasters ~ Entering Boston S/4, $14.95

Our favorite gift and kitchen shop in Boston! Located in Beacon Hill, Blackstone’s is the one stop shop for any gift or kitchen tool you could need. You can also pick up a jar of Louis Sel there. All products are available for online order.

3. Artisan Goods from Puck and Abby

Salt Cellar - Exposed Edge, $24.00

Puck and Abby began as a passion project for founder Robin Celluci, who spent 20+ years in retail at the store and buying levels. We met Robin last year at our pop-up in Newton where her salt cellars pair perfectly with Louis Sel! Puck and Abby has only the highest-quality, artisan products available in the form of gifts, small home goods and functional goods. All available for purchase online.

4. Heirloom quality clothes for littles at Hedgehog Belly Designs

Harem Pants - Kids (2T - 8Y), $38.00

Another one of our shopmates in Newton from 2021, we love these designs for “littles!” Starting as all being made in a home studio to production with several contract sewists and small sample rooms in MA, Hedgehog Belly Designs offers simple styles with high quality fabric and ethical production. Shop all the designs for kids online this holiday season.

5. Individually-Crafted Rings at Garcia Cristina

Elemental Geo, $78.00

Designed in Boston, MA, Garcia Cristina offers beautiful rings made by third-generation artisanal workshops. We also had the pleasure of sharing space with Cristina last year in Newton. All rings are made with 100% sterling silver core, some include a manual plating in 18k Gold or Black Rhodium. Find your perfect ring online here.

6. Boston Women's Market Gift Guide

Flora Makeup Bag, $42.00

We love partnering with Boston Women’s Market and are excited to be at many of their holiday events this year. But what we love more is meeting all the fabulous, talented women owned businesses who inspire us everyday. Check out their event calendar if you are local to Boston or shop from their website!

Earth Day: Custodians of The Salt Marsh

Earth Day, which falls yearly on April 22nd marks its 52nd anniversary this year. Last year, we shined a spotlight on our provider, Matthieu Le Chantoux, and his team’s wonderful sustainability efforts, capturing the behind-the-scenes making of your favorite sea salt: Louis Sel.

Spring has begun, and our salt farmers (paludiers) in Brittany, France are preparing the salt marsh to get ready for the summer harvest. While they are using solar energy during the salt hand-harvesting process, we would like to shine another spotlight on their extra efforts to preserve the ecosystem of the delicate salt marsh environment. 

Our paludiers aren’t just focused on protecting their surroundings, but go further and take care of the salt marsh's living organisms too. The salt marsh is a more popular place than one might think. From fauna to flora, many living organisms leave their mark on the salt marsh. Therefore, it is a necessary process for them to take responsibility for this wet and tranquil land before harvest. 

Since they are not the only inhabitants of the salt marsh, our providers make amazing efforts to preserve the ecosystem by creating and following several commitments and methods. To respect their salt marsh neighbors, the only thing they leave in the area is their actual footprints as they don’t use any kinds of pesticides, herbicides, or any other product that could be harmful to living organisms. The Avocette, one of the neighbors of the salt marsh, is a migratory bird that spends its time to nest and breeding in the spring. If you look closely at the Mes Bassin salt marshes, you can easily find the footprints of Avocettes.  They are also a familiar feature on the jars of our products.  

Collaborating with the National Regional Park of Brière, protecting the fauna and flora (plants and animals) allows them to take an extra step in balancing this fragile ecosystem. Likewise, Louis Sel is proud to partner with our providers who play such an important role as custodians in this salt marsh area. 

Another Louis Sel Spring Dish: Asparagus With Risotto!

One of the best parts of spring is that many delicious vegetables are back in season! One in particular, though, that really stands out and is one of Louis Sel’s favorites is asparagus! It pairs excellently with all of Louis Sel’s salts, is both healthy and tasty, and easy to make in a variety of delicious ways! One specific and unique dish asparagus can be paired with that one may not have ever heard of or expected is asparagus risotto.

 Yes, asparagus risotto is really a thing, and it is absolutely delicious! It may seem like an odd combination at first, but the taste takes all that worry away. To many people, making risotto may seem extremely intimidating - maybe it’s the patience it requires or the worry it won’t come out right since it’s such a “complicated” dish to make. However, at Louis Sel, we believe in using the best quality ingredients along with the best quality seasoning to elevate simple cooking.  With risotto, leveraging this mentality along with just a little bit of patience can turn risotto into one of your favorite dishes to make …and eat!  While it makes for a lovely special occasion dish, it’s also suitable for a weeknight meal as well.   In this post, we’re featuring a classic spring risotto with roasted asparagus, as seen in the photo above.

Below are some tips to help you master and elevate your risotto no matter the season. You can leverage these with your favorite recipe or experiment on your own.  But to ensure this dish comes out as best as possible, some recipe suggestions to follow are:

• Use the right rice - Such as carnaroli, since it is easier to find at grocery stores, maintains a good consistency, and holds its shape.

• Prepare your vegetables in advance - In this case, it’d be the asparagus. Roast the asparagus with some olive oil and our popular Louis Sel Sel Marin salt with aromatic herbs.  Roasting helps bring out the flavor even more and blends into the risotto nicely. 

• Skip the broth - You don’t actually need to use chicken or vegetable broth.  For one cup of rice, take about six cups of water with some salt.   Keep it on a simmer as you get the rice going.  The flavor and saltiness from the cheese and vegetables will shine on their own- you also don’t have to go searching for that box or can of broth!    

• Set up your base - Dice and sauté one onion until translucent then ladle in a little of the simmered salted water to soak up. Then add your rice for a minute or two and add a splash of white wine. After this is when you should sprinkle on Louis Sel salt.

• Stir and stir! Patience is key here - Start one ladle at a time, adding the water to the rice and onion.  On medium heat, and with a sturdy spoon, keep stirring.  When it looks like the rice is being absorbed, add another ladleful.  Don’t add too many, this is a slow and steady process.  Keep stirring and ladling.  It should take around thirty minutes or so to really get it to a nice creamy, al dente consistency. But, keep stirring!  Also, don’t approach this as a tedious process but rather a meditative one.  Risotto is not a dish to make when you’re in a hurry.  When you have the time, it can actually be quite relaxing and a great way to unwind.  

• Finish and enjoy! Test the flavor and consistency, and if needed, add a little more Sel Marin salt or water if the rice is still not done. When it’s close, add in your preferred cheese and vegetables (asparagus).  Parmesan is always a great bet, but Pecorino is also a great choice as it adds in that extra saltiness. Since this is a nice dish for the springtime, you can even add some lemon juice to brighten it. Stir to incorporate the risotto with the veggies. Don’t forget some more cheese and lemon zest to top it. And lastly, eat it, enjoy it, and share it!

Another Louis Sel Spring Dish: Asparagus With Risotto! (Copy)

One of the best parts of spring is that many delicious vegetables are back in season! One in particular, though, that really stands out and is one of Louis Sel’s favorites is asparagus! It pairs excellently with all of Louis Sel’s salts, is both healthy and tasty, and easy to make in a variety of delicious ways! One specific and unique dish asparagus can be paired with that one may not have ever heard of or expected is asparagus risotto.

 Yes, asparagus risotto is really a thing, and it is absolutely delicious! It may seem like an odd combination at first, but the taste takes all that worry away. To many people, making risotto may seem extremely intimidating - maybe it’s the patience it requires or the worry it won’t come out right since it’s such a “complicated” dish to make. However, at Louis Sel, we believe in using the best quality ingredients along with the best quality seasoning to elevate simple cooking.  With risotto, leveraging this mentality along with just a little bit of patience can turn risotto into one of your favorite dishes to make …and eat!  While it makes for a lovely special occasion dish, it’s also suitable for a weeknight meal as well.   In this post, we’re featuring a classic spring risotto with roasted asparagus, as seen in the photo above.

Below are some tips to help you master and elevate your risotto no matter the season. You can leverage these with your favorite recipe or experiment on your own.  But to ensure this dish comes out as best as possible, some recipe suggestions to follow are:

• Use the right rice - Such as carnaroli, since it is easier to find at grocery stores, maintains a good consistency, and holds its shape.

• Prepare your vegetables in advance - In this case, it’d be the asparagus. Roast the asparagus with some olive oil and our popular Louis Sel Sel Marin salt with aromatic herbs.  Roasting helps bring out the flavor even more and blends into the risotto nicely. 

• Skip the broth - You don’t actually need to use chicken or vegetable broth.  For one cup of rice, take about six cups of water with some salt.   Keep it on a simmer as you get the rice going.  The flavor and saltiness from the cheese and vegetables will shine on their own- you also don’t have to go searching for that box or can of broth!    

• Set up your base - Dice and sauté one onion until translucent then ladle in a little of the simmered salted water to soak up. Then add your rice for a minute or two and add a splash of white wine. After this is when you should sprinkle on Louis Sel salt.

• Stir and stir! Patience is key here - Start one ladle at a time, adding the water to the rice and onion.  On medium heat, and with a sturdy spoon, keep stirring.  When it looks like the rice is being absorbed, add another ladleful.  Don’t add too many, this is a slow and steady process.  Keep stirring and ladling.  It should take around thirty minutes or so to really get it to a nice creamy, al dente consistency. But, keep stirring!  Also, don’t approach this as a tedious process but rather a meditative one.  Risotto is not a dish to make when you’re in a hurry.  When you have the time, it can actually be quite relaxing and a great way to unwind.  

• Finish and enjoy! Test the flavor and consistency, and if needed, add a little more Sel Marin salt or water if the rice is still not done. When it’s close, add in your preferred cheese and vegetables (asparagus).  Parmesan is always a great bet, but Pecorino is also a great choice as it adds in that extra saltiness. Since this is a nice dish for the springtime, you can even add some lemon juice to brighten it. Stir to incorporate the risotto with the veggies. Don’t forget some more cheese and lemon zest to top it. And lastly, eat it, enjoy it, and share it!

Louis Sel’s Spring Vegetable Inspired Dishes

As the weather begins to warm and the flowers begin to bloom again, we know what that means: Spring is just around the corner. With a new season approaching, there are many things that come along with it in terms of food: soups, salads, and everyone’s favorite… VEGGIES! There are many delicious dishes that come with spring due to the wonderful vegetables that are in season including asparagus, carrots, peas, and potatoes. Recipes including these vegetables are all simple yet elegant and can all be made at home by even the average home cook. However, you can’t have any dish without seasoning, and the perfect thing to sprinkle on top of these homemade meals are our various sea salts from Louis Sel salt. Here are three wonderful and healthy dishes that are perfect for the three months of springtime, and go great with Louis Sel salts:

Spring Carrot Soup: March

Though the spring season slowly approaches us in March, the weather can still be unpredictable, which means that a hot, delicious soup is still the perfect meal. Using a tasty spring vegetable, carrots, you can create a flavor-filled carrot soup. And to really enhance this homemade meal, a touch of Louis Sel’s Sel Marin with Fennel and Citrus makes it that more flavorful. This unique flavor mix adds a distinct flair to dishes with its blend of sel gris and the slightly sweet taste of fennel seeds and citrus peel. 

*Ingredients: one roughly chopped onion, about one pound of carrots cut in rounds, one roughly chopped fennel bulb, olive oil, butter, four to five cups of chicken or vegetable stock, pepper, and of course Louis Sel’s Sel Marin salt with Fennel and Citrus

*Recipe: On a baking sheet sprinkle cut carrots with Sel Marin with fennel and olive oil and roast for 30-40 minutes at 375. Meanwhile, saute onions with olive oil and butter for 3-5 five minutes on medium heat until translucent.  Add fennel and continue to cook for a few additional minutes until softened. Add roasted carrots and stir together Add chicken broth to completely cover the mixture. Add a few dashes of pepper and a few additional sprinkles of Sel Marin. Bring to a boil then turn down the heat to low, cover and simmer for 45 minutes. Take an immersion blender into the pot and puree until smooth. Finish with a splash of cream stirred in if desired  

Pea Toast: April 

Tired of your everyday, same-old avocado toast? Well, since it is a new season, why not try a new type of toast recipe? Using a heart-healthy, classic spring vegetable, peas, make the ultimate spring-inspired pea toast. Simply use any bread you like, mash some cooked peas, and place it on the toasted piece of bread. You can also add toppings to include more flavors, such as radishes and pecorino cheese (as photographed). Then, to really elevate the taste of your pea toast, finish it with our fleur de sel as a special flavor enhancer. 

*Ingredients:  frozen or fresh peas, olive oil, thinly sliced radishes, sliced bread of choice, pecorino cheese, if desired, and the star of the meal: Louis Sel’s Fleur de Sel

*Recipe: cook peas until softened then mash with a fork in a bowl mixing with a little olive oil. Then toast sliced pieces of bread. Spread the pea mixture onto the toast. Top it off with a few slices of radish and sprinkle Fleur de Sel on top. Add a thin slice, or crumbles of pecorino cheese if desired.

Strawberry Salad: May 

With every season comes a perfectly-matched and balanced salad to go along with it. For spring, a strawberry salad proves itself to be both delicious and light for the warm weather. What’s more perfect to eat on a beautiful, sunny spring day than a salad full of flavor and color? For a traditional strawberry salad, start with a spring mix as your base, which is comprised of both lettuce leaves and spinach leaves. Then add strawberries (of course); goat cheese, snap peas, radishes, and croutons to add that crunch that every good salad needs. For the dressing, there are many different options you can use – whether it be extra virgin olive oil, lemon juice, balsamic vinaigrette, or honey or agave nectar. For your strawberry salad to really make your taste buds dance and to elevate the taste, add on Louis Sel’s Sel Marin with Baies Roses. These fun pink peppercorns provide a nice bite to the sweetness of the strawberries and the creaminess of the goat cheese. 

*Ingredients: baby spinach leaves, sliced strawberries, snap peas or English peas, goat or feta cheese, radishes, croutons. For the dressing, olive oil, lemon juice, dijon mustard, and Louis Sel’s Sel Marin with Baies Roses 

*Recipe: Combine salad ingredients into a bowl. To make the dressing, whisk juice from one lemon along with about a teaspoon of dijon mustard. Pour in a few tablespoons of olive oil and whisk it to emulsify. Then add a few sprinkles of Sel Marin. Once the dressing is made, pour and add the dressing into the bowl with the salad ingredients and mix!

How Louis Sel Came to Be

Ever since her first trip to France in high school, founder of Louis Sel, Karen Pevenstein, “...fell in love with France” and the rest was history. From living there briefly in her 20’s to vacationing and falling in love with Brittany in 2014, Karen has always found herself drawn to the beautiful country and the amazing cuisine. 

Over ten years ago, Karen visited a food fair in Paris, France, filled with different vendors where she sampled everything you could imagine including jams and jellies, escargot, and salts. She left the fair with a tub of L’Atelier du Sel’s’s herb salt and sprinkled it on anything she could eat when she arrived home. 

Karen quickly fell in love with the salts and could never find a salt brand that compared to L’Atelier du Sel’s. During Karen’s travels to France, she discovered the food fair was still up and running, and everytime she travelled back to Paris, she tried the other types of salt and brought them back home for her friends, family, and colleagues to enjoy. Everyone was impressed with the quality and tastes of the salts- so much so that one of her friends recommended she import the salts to the United States.

“It became kind of a joke that I came back from France with like ten to 20 bags of salt,” Karen said.

Karen decided to research the idea and then approached the farmers to learn more about their craft and product.. Karen then travelled to Guerande in Brittany to spend an entire week with the salt farmers, learning all about the region, the salt making process, and the uniqueness of the salts.

“I fell in love with Brittany and the region and the salts even more… That’s how it really kind of started, and the rest was built from there,” she said.

Karen never envisioned opening a French sea salt business but found a unique product that she loved, and was extremely passionate about sharing.  She knew people would fall in love with the salts, just like she did. 

When she received her first shipment, she recalled having felt an “amazing sense of accomplishment.” Soon thereafter, sales began. “I will never forget  the first time I saw sales coming through and I thought ‘oh my gosh this is so exciting.’ It was right around Thanksgiving so it was fun to see  the immediate traction. 

Like any other entrepreneur and small business owner, Louis Sel has been a work in progress for Karen. When it first launched, Louis Sel started as a small, word-of-mouth online shop. Now, Karen has her own pop-up shop in Newton, Massachusetts that’s here open until December 31st.  Louis Sel has been featured in Forbes, The Boston Globe and Karen was honored to be awarded the Women in Business Award by the French Chamber of Commerce of New England (FACCNE). Karen has been rewarded by the “sense of achievement” that you can only experience when you follow your passion. 

“I tell people it's in the taste. Once you taste it on your food and you start cooking with it, using it as a finishing salt, you’ll never find anything else like it,” she said. “I think that’s what our customers have found and why they keep coming back to ordering more.”

The Best Ways To Use Our Salts

Louis Sel offers four unique and delicious salt flavors with each salt complimenting different types of foods, leading to an endless variety of dishes to create. After buying your own Louis Sel salt, you may be looking for some inspiration and recipes for all your salt use. We’ve got you covered! Read on to learn how use the different salt varieties: 

Fleur De Sel

Fleur De Sel is a white, coarse sea salt where  a little goes a long way, and can elevate any meal of the day. Use Fleur De Sel as a finishing touch on a piece of avocado toast, seasoning for a steak, or add a dash to your salad dressing to tie all the flavors together. For dessert, sprinkle a bit on your favorite chocolatey dessert such as fudge, double chocolate chip cookies, brownies, or chocolate covered coconut macaroons. Whether simple or fancy, Fleur De Sel can be used on any meal or snack as it’s our most versatile salt.

Recipe Inspiration for Fleur De Sel 

• Salted caramels

• Brownies

• Double Chocolate Chip Cookies

Sel Marin with Aromatic Herbs

Louis Sel’s founder, Karen Pevenstein, recommends Sel Marin with Aromatic Herbs with EVERYTHING. The salt pairs amazingly with any kind of roasted vegetables, especially during the fall season. Sel Marin with Aromatic Herbs can elevate your side dish of potatoes or roasted squash. It can especially make your breakfast become egg-cellent!

Recipe Inspiration for Sel Marin with Aromatic herbs:  

• Baked Honey-Glazed Chicken with Sel Marin with Aromatic Herbs

• Stuffed Squash

• Fall Salad

• Butternut Squash and Ricotta Crostini Appetizer

Sel Marin with Fennel and Citrus

Sel Marin with Fennel and Citrus is perfect to use on seafood. It’s excellent with any roasted white fish, specifically, cod, because of the citrusy flavor mixed into the salt. For a quick date idea, all you need is an oven, butter, Sel Marin with Fennel and Citrus, and a piece of White Fish and off you go! Seafood is not the only use for this salt however, Fennel and Citrus also compliments roasted carrots and can be used in rice, quinoa and soup, just in time for fall!

Recipe Inspiration for Sel Marin with Fennel and Citrus:

• Squash Soup 

Sel Marin with Pink Peppercorn

Similar to the Sel Marin with Aromatic Herbs, Sel Marin with Pink Peppercorn tastes impeccable on roasted vegetables, like cauliflower, as well as a touch in a simple salad dressing made up of vinegar and olive oil to enhance the flavors. The most fun and delicious use of the salt is on popcorn, along with olive oil and a sprinkle of parmesan cheese to taste! The peppercorn bits add a burst of piquant flavor to every other handful and will pleasantly surprise your tastebuds.

Recipe Inspiration for Sel Marin with Pink Peppercorn

• Roasted Cauliflower Soup 

We hope you’ll have fun finding new ways to use your Louis Sel salts and  discover some new recipes! If you have any new and delicious recipes and want to be featured on our Instagram, feel free to DM us @louissel_salt.

Fall Edition: Louis Sel’s Squash-inspired Recipe Ideas

The weather starts to take on a slight chill, and leaves are turning from green to yellow, brown, orange, and red. Autumn represents change, the start of the holiday season, and brings nostalgic memories and traditions. Many delicious treats are flavored with fall, and one of the best ways to stay safe and celebrate the beauty of the season is to take a bite out of it! Here are three simple recipes to enjoy this fall: 

Squash Soup Ideas

There are plenty of ways to stay warm and comfy during the fall seasons, from warm knitted blankets and wool sweaters to nights by the fireplace. However, one of the most delicious ways to enjoy the fall bounty is to turn the stove on and make a healthy and flavorful homemade soup of comforting veggie goodness:

You will need:

• Onion

• Seasonal vegetables (we recommend squash, carrots, potatoes, turnips) 

• Louis Sel salt (we recommend Sel Marin with Fennel and Citrus for orange vegetables like carrots or squash!)

• Olive oil

• Chicken/vegetable stock (optional)

• cream (optional)

Now let’s begin:

1. Dice an onion, warm the pan over medium-high heat for a few minutes, and sauteé onion with olive oil until translucent and soft.

2. Dice veggies of your choice and put them in the pan with the onions.

3. Once you have sauteed the vegetables with the onions, pour enough liquid (chicken stock/vegetable stock/water) over to cover.

4. Add in a few dashes of your favorite Louis Sel. 

5. Bring the pot to a boil, then to a simmer.

6. If you have time, let it simmer for 30 minutes so that flavors mix better.  

7. Take an immersion blender and puree directly in the pot.

8. Voila...a perfect veloute!

9. Finish it with a little cream if you are feeling decadent and, of course, a sprinkle of Louis Sel! 

10. Enjoy!

Baked Honey-Glazed Chicken with Sel Marin with Aromatic Herbs

Try our comforting and hearty chicken recipe, which is perfect for family-friendly dinners at home!

Ingredients:

• chicken pieces (we prefer legs or skin on thighs, but you can use boneless breasts)

• honey

• olive oil

• pepper

• Sel Marin with Aromatic Herbs 

Follow the steps:

1. Preheat the oven to 350 degrees.

2. Place chicken into a baking dish and drizzle with olive oil, pepper and sel marin with herbs.

3. About 10 minutes into cooking, start basting good quality honey over the chicken pieces.

4. Continue basting every 10-15 minutes to coat the chicken with the honey glaze. Depending on the size of the chicken pieces, bake for 30-45 minutes.

5. Finish with a little sel marin and serve with your favorite side or stuffed squash (the recipe is below).

6. Enjoy!

Stuffed Squash

The fall season is widely known for a variety of squash, including butternut squash, acorn squash, spaghetti squash, and green, yellow, red, as well as white pumpkins. With autumn in full swing and holidays on their way, take any squash or small pumpkin and turn it into a nutritional powerhouse with our recipe:

Ingredients:

• Squash or pumpkin of your choice (we used a cute Koginut squash)

• Onion

• Stuffing of your choice (a diced sausage/bacon/grains/sauteed greens like kale or spinach)

• Olive Oil

• Fleur de Sel

1. Cut off the top and scoop out the inside.

2. Drizzle with some olive oil and bake in oven 375 for 30 minutes.

3. Meanwhile, for the stuffing, sautee a diced onion, then add whatever you like. For our recipe, we chose chicken sausage and wild rice, which we cooked prior.

4. Take the squash out of the oven and stuff with the mixture.

5. Then bake for another 30 minutes.

6. Sprinkle with a generous amount of Louis Sel Fleur de Sel and serve warm.

7. Enjoy a hearty and elegantly-looking fall meal as a side dish or entrèe.