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3 recipes to make with coarse Camargue salt

3 recipes to make with coarse Camargue salt

How to use coarse Camargue salt?

Why deprive yourself of quality salt in the kitchen? Coarse Camargue salt is your new ally!

Caressed by the sun and the salty winds, natural coarse salt is a marvel all on its own. Just plain. It is the original ingredient, the starting point, the product of the Camargue region in its greatest authenticity.

Camargue natural coarse salt is the result of unique ancestral know-how. By the simplicity of its aromas, it will bring finesse and sophistication to all your dishes.

3 recipes to make with Camargue natural coarse salt

The Alsatian Pretzel

Alsatian pretzel

Ingredients (for 8 pretzels)

500 g flour - 20 cl milk - 10 cl water - 30 g butter - 10 g salt - 20 g baker's yeast - 15 g coarse Camargue salt - 75 g baking soda


Warm the milk and water mixed together, then dissolve the yeast in it. Let stand until the mixture foams.

Pour the flour into a bowl, add the softened butter, the salt and the water-milk-yeast mixture. Knead the dough until you get a smooth ball. Cover the bowl with a damp cloth and let the dough rest at room temperature for 1 to 1.5 hours, until it doubles in volume.

Once the dough has risen, separate the dough into 10 pieces. Roll the pieces into sausages about 45 cm long then cross them in the shape of a pretzel.

Boil a large pot of water and add the baking soda. Immerse the pretzels for about 30 seconds in boiling water and remove them with a slotted spoon as soon as they rise to the surface.

Arrange the pretzels on a baking sheet lined with parchment paper and sprinkle them with coarse Camargue salt. Bake for 15 minutes at 220°C and serve the pretzels warm or cold.

Salmon gravlax

salmon gravlax

Ingredients (for 8 people)

1 fillet of salmon weighing 500g – 100g coarse Camargue salt – 100g sugar – 1 small handful of pink peppercorns – 1 bunch of coriander – 1 bunch of dill


Mix the sugar, salt, pepper and half of the chopped fresh herbs.

Scale, rinse and dry the salmon fillet. In a dish or a rectangular box, place the fillet (scales down) on a layer of brine then cover it completely with the rest of the mixture. Close tightly with a lid or plastic wrap and place in the refrigerator for 24 hours.

After 24 hours, rinse the salmon fillet in cold water, dry it and put it back in the refrigerator for a few hours.

Just before serving, cut thin slices and sprinkle with fresh herbs. You can accompany your gravlax with blinis and fresh cream.




1 packet of baker's yeast - 320 ml lukewarm water - 2 tbsp. coffee honey - 520 g flour T55 (or 65) - 75 ml olive oil - 2 tbsp. coffee coarse Camargue salt


Mix lukewarm water and sugar in a bowl. Add the yeast, mix and let stand for 10-15 minutes in a warm place.

Gradually add the flour mixed with salt and olive oil, while slowly kneading the dough. Knead for 10 minutes to obtain an elastic and slightly sticky dough. Add a little flour if too much.

Brush a bowl with a little olive oil and place the ball of dough in it. Cover with a damp cloth and let rise in a warm place for 1h30 to 2h.

Punch down the dough and place it on a floured work surface. Stretch the dough by hand to give it a round or rectangular shape about 2 cm thick. Leave to rise for another 30 minutes in a warm place.

Form small wells in the dough with your fingers. Brush generously with olive oil and sprinkle with coarse Camargue salt

Place the focaccia in the cold oven, then allow the temperature to rise to 200°C. When the temperature is reached, cook for 20 to 25 minutes, until the focaccia is golden brown. Add a little olive oil halfway through cooking for more crispiness ;)

Let cool and serve with the delicious Atelier du Sel tapenades and spreads !

Enjoy your food !