Tadoussac Salt 60g

Details

Boreal Coastal Culinary Artistry and Collaborative Fine Dining Heritage

Sel Saint Laurent Tadoussac Salt is an evocative culinary seasoning engineered to embody the powerful and rich landscape of Quebec's Haute-Côte-Nord region. Developed in an exclusive collaboration with Chef Jean-Sébastien Sicard of the acclaimed Tadoussac restaurant Chez Mathilde, this 60g blend represents an olfactory and flavorful bridge between the land and the sea. It combines hand-harvested marine crystals with rare, wild-foraged northern botanicals to offer home cooks a truly sophisticated taste of coastal fine dining.

Functionally, this premium blend operates as an advanced flavor accelerator, featuring an intricate matrix of savory, umami, and resinous components. The formulation pairs crisp sea salt flakes with nutrient-dense kombu seaweed, earthy and highly prized matsutake mushrooms, and the subtle citrus-pine notes of sweetgale (myrique baumier). Augmented by aromatic savory, dried mushrooms, and the rich depth derived from fermented dried shrimp residues, this complex seasoning adds immediate gastronomic luxury to grilled fish, wild game, complex seafood sauces, or roasted forest mushrooms.

Maintaining the delicate aromatic integrity and structural texture of this artisanal product requires basic storage management, specifically keeping the container tightly sealed in a cool, dark pantry away from ambient cooking steam. The natural composition avoids artificial preservatives and anti-caking agents, ensuring an unadulterated, terroir-driven experience with every pinch. Whether utilized as a finishing touch for a gourmet multi-course dinner or gifted to a dedicated epicurean, the Tadoussac blend provides a powerful sensory voyage through Quebec's northern wilderness.

• Brand: Sel Saint Laurent (in collaboration with Chef Jean-Sébastien Sicard of Chez Mathilde)
• Volume: 60g
• Ingredients: Sea salt flakes, kombu seaweed, matsutake mushrooms, savory, residues from fermented dried shrimp and dried mushrooms, sweetgale (myrique baumier)
• Flavor Profile: Deeply savory, complex umami, coastal, and earth-toned with clear boreal aromatics
• Ideal Use: High-end finishing salt for coastal seafood dishes, game meats, root vegetables, and complex reduction sauces
• Origin: Handcrafted in Grandes-Bergeronnes / Tadoussac, Haute-Côte-Nord, Quebec, Canada