French Grey Sea Salt (Sel Gris)

Sel gris (literally “gray salt”) is a traditional unrefined sea salt from the Atlantic coast of France, especially the Guérande region. It’s one of the most classic “working salts” in French cooking.

What makes it different

• Harvested from the bottom of salt ponds → gives it its gray color
• Contact with clay → adds minerals and color
• Moist, not dry → typically ~10–15% moisture, unlike most salts
• Coarse, irregular grains → more like damp crystals than flakes

Taste & texture

• Flavor: fuller, more mineral, slightly earthy
• Saltiness: often feels less sharp than table salt
• Texture: chunky, slightly damp, with a soft crunch

How it’s used

Sel gris is extremely versatile:

• Salting pasta water or stocks
• Roasting meats and vegetables
• Salt crusts (fish, beef)
• Everyday seasoning (many chefs treat it like a premium “kosher salt”)

Because it’s moist, it doesn’t pull moisture out of food as aggressively, which can be useful in certain applications.

Sold per 1/4 cup