Chef Thomas Keller has hand-selected three favorite salts used in his kitchens for your use at home. The salts, housed in a three-tier, bamboo box, are all sourced from England and France. Sea salt flakes from the revered British Maldon Salt Company are a go-to for Chef as a finishing salt for fish and shellfish. He prefers Sel Gris, a hand-harvested salt from the marshes of Brittany, France, as a finishing salt for meat because of its unprocessed texture and unadulterated taste. France’s Fleur de Sel, which is harvested by using the premium top layer of a salt bed, provides for an aromatic salt, perfect for enhancing vegetables.

• Sea salt flakes (1/2oz,) Sel Gris (1/2oz,) Fleur de Sel (3oz)
• 3.5" x 5"