Creative director Matt Murphy was on a working holiday in the sea salt capital of the world, Brittany, France, when he first got the idea for Sel Magique. Working from a traditional Breton recipe, Murphy developed a singular mixture of fleur de sel de Guerande and herbes de Provence that complements almost any flavor profile and can be used as both a base for dishes and as a finishing salt. Today, Sel Magique counts numerous high-end chefs and at-home kitchen enthusiasts among its legions of fans.

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