"In a Pinch" Three -Tier Ad Hoc Salt Cellar bouchon peppermill In line with each restaurant’s

In line with each restaurant’s philosophy of sustainability

Paris has created art for prestigious clients

with meticulously detailed recipes for 70 beloved dishes

These are the same knives used in Chef Keller’s The Surf Club Restaurant in Surfside

truss a chicken

"In a Pinch" Three -Tier Ad Hoc Salt Cellar bouchon peppermill In line with each restaurant’sChef 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