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This crisp fleur de sel was harvested by hand from the salt flats of Messolonghi. This picturesque, mineral-rich lagoon in western Greece has been the site of sea salt production since antiquity. The fleur de sel produced here is formed as seawater evaporates under the intense heat of the Mediterranean sun. It forms a delicate top crust which is skimmed off to create a flaky finishing salt filled with crunchy crystals. Use it to bring out the depth of natural flavours in fish, vegetables and meat. Grind it in a salt mill or serve in a small dish to scatter over food.

10am Apotheke