You already know that you have to pay money for a glass of champagne, the same goes for a champagne salt “coupe”. For a kilo you should have no less than 600 euros. A high price for a taster. Does this version taste the same as classic table salt? Or do you really taste a champagne flavor that can justify the price? Our reporter HLN searched.
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A commodity product like salt also exists in different shapes and sizes. You have the classic table salt, which is created by evaporation of sea water. You also have the famous slightly finer fleur de sel, which is often used in Belgian cooking to flavor or garnish food. Finally, there are also the most exclusive types, such as Inca red salt from the Andes, Celtic swamp salt or Himalayan salt.
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This last category of exclusive varieties has recently acquired a new addition: champagne salt. The variant is the result of a unique collaboration between the salt producer “Bora Bora Sea Salt” and the French champagne producer Champagne Barons de Rothschild. “First we created a sort of blend with different champagne grapes such as Chardonnay, Pinot Nero and Pinot Meunier. We put it on a low heat and then mixed it with sea salt, ”Fabienne Bratschi, founder of Bora Bora, told the German newspaper ‘Bild’. “After three days, the aroma of the champagne has completely penetrated the salt. Then we dry the salt in the sun ”.
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Citation
A 75-gram jar of champagne salt, including a spoonful of mother-of-pearl, costs 45 euros. It is fine for 600 euros per kilo of this type of salt.
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To underline the exclusivity of the collaboration, only 172 vases were made. And you notice it in the price. A 75-gram jar of champagne salt (including a spoonful of mother-of-pearl) costs 45 euros. It is fine for 600 euros per kilo of this type of salt. By way of comparison: a kilo of discount kitchen salt costs around 50 cents. And even a kilo of Himalayan Kalahari salt costs ‘only’ 40 euros. So you have to have something to do with it.
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Is the taste worth the money?
And then, of course, the key question arises: What does that champagne salt taste like? Michael Quandt, food expert at ‘Bild’, had the honor of being one of 172 lucky people to have tasted the salt. “First of all it is amazing how the taste of the fruity champagne almost covers the salt. The pearl of salt flakes on the tongue. It really does tingle like you still have a few drops in your mouth after a sip of champagne. According to Quandt, salt goes well with carpaccio, grilled chicken, vegetables, white fish and especially seafood. “In combination with the prawns, the salt is a real explosion of taste.”
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However, it is important not to overdo the salt. Excessive consumption carries risks. “Your body holds more water. Blood pressure increases and also increases the pressure on the kidneys, fundamental filters of the body “, underlines the dietician Michaël Sels.” In addition, a ‘saline’ lifestyle increases the risk of stroke, stomach cancer, heart disease and osteoporosis ” .
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In our expert article, dietician Michaël Sels how to consume salt in a healthy way.
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