Chef Étienne Roux
Provençal Bistro · Cannes
“The first finishing salt I've used that doesn't taste sharp. Round, briny, with an actual flavor of the sea — exactly what a tomato in July is asking for.”
Ambassadors
Trusted in kitchens that know their salt.
Chef Margot Lavigne
Pâtisserie & Bread · Lyon
“In bread, in butter, in the chocolate at the end of a dinner — the difference is small grain by grain and obvious by the bite.”
Chef Travis Brewer
Coastal American · Big Sur
“The salt I keep at the pass. It's the closest thing in our kitchen to the actual ocean two miles down the road.”
Chef Auston Matthews
Live-fire & Grill · Toronto
“For dry-aging, for finishing a steak, for the rim of a glass — this is the salt that earns its place on the line.”
Brand ambassadors and composite culinary profiles representing the kitchens we work with. Individual permission and licensing terms vary — for editorial coverage requests, see press & media.
Become an ambassador.
If you run a professional kitchen and Cannes Salt has earned a place on your line, we'd love to hear from you.
Apply to the chef programHand-harvested on the MediterraneanIndependently lab-tested every harvestNever bleached, never refined