Sel Magique Herb Sea Salt Classic Blend - Fleur de Sel From France, Natural & Unrefined (2oz Small Jar)

It tastes great and I will buy it again. Super fast shipping

Back in the day, Williams Sonoma used to carry a lavender based herb that we used a lot for lamb. However, they stopped carrying it, and I've looked for an alternative. I've tried other brands of Herb de Provence, but this is the only one that definitely very similar to that spice blend from Williams Sonoma. This is amazing on lamb and potatoes. For special occasions, I make roasted rack of lamb or lamb loin chops. Ive tried just regular salt and pepper but this has a secret blend that somehow rids the "gamey-ness" of lamb. We've also tried this on some deer backstraps and it was great. This is definitely a splurge but well worth it. Awesome on oven roasted creamer potatoes. My kids ask for it whenever I make roasted creamer potatoes.

Magique makes everything taste better. We have used it on meats, fish, veggies, eggs- everything that is savory and it always enhances the flavor. Their customer service is also very responsive. Buy it- you won't be disappointed!

This stuff is amazing! Highly, highly recommend for lots of stuff, e.g. on top of roasted asparagus or, as I did the other night, atop the whipped butter I spread on an amazing popover. I promise you'll love it

I love this stuff! My favorite thing to do with it is put it on fresh steamed vegetables or pasta - brocollli is a favorite. My kids absolutely love this too. A little butter and Sel Magique and everyone is gobbling it up. I like to have friends over for dinner and send them home with one of the sample size vials of Sel magique - they love it too.

We are never without this basic seasoning. It elevates everything you put it on. Excellent on poultry and fish as well as veg and grains like potatoes and rice. Can't recommend too highly!

Wonderful on meat, vegetables and popcorn

I first found this in Denver, and brought it back to New England with me. When I first tried it, I was immediately taken back to my grandmother's Thanksgiving dinners in rural Massachusetts. It's great in soups!