a great taste
Chicken drumsticks in a bread crust
2 chicken drumsticks
- 0,5 pound of bread
- 2 eggs
- 1/2 lemon
- 0,2 pound of butter
- 2 tablespoons of tarragon
- Flour
- La Baleine salt, pepper

Begin by breaking up the bread into small bread crumbs. In a salad bowl, add the tarragon, the juice of half a lemon, the melted butter and the pepper to the bread. Mix everything and let it cool.
Remove the skin from the drumsticks and roll in the flour, then in the eggs you have beaten in advance and then in the bread mix.
Arrange them in an oiled dish and keep in the refrigerator for 1 hour.
Then bake at 180 °C for 45 minutes. The crust should be golden brown and crispy.

Vegetable lasagne
- 6 tomatoes
- 4 zucchini
- La Baleine salt, pepper, fresh basil, Provence herbs
- Lasagne
- 1 pound of grated gruyère cheese
- 0,5 pound of crushed strained tomatoes
- 4 onions
- 50 cl of bechamel

Peel and cut the onions, brown them until they are soft and add the tomatoes. Leave to simmer with the Provence herbs, the La Baleine salt and pepper. Then add the tomatoes, cut into rounds, the strained tomatoes and a teaspoon of granulated sugar. Simmer for 20 minutes on a medium heat.
Once the mixture is ready, begin the preparation of the lasagne.
In a large dish, place 1 layer of lasagne, 1 layer of bechamel, 1 layer of gruyere, and so on, not forgetting to add salt to each layer. Finish the preparation with a lot of cheese on the last layer. Cook in a hot oven (thermostat 7-200 °C), for 30 minutes. It's ready!

Sea bream in salt crust
- 1 sea bream of about 1 kg
- 2 pound of La Baleine coarse salt
- Thyme, bay leaves, garlic and fennel

Draw the bream without opening it (via the gills). Insert the thyme, bay leaf, garlic and fennel via the fish's mouth.
Spread a layer of coarse salt approximately 1cm deep in a dish the size of the fish, place the fish on it and cover with the rest of the salt. Moisten with water. Put the dish in the oven at 200 °C for 20 minutes. Serve with rice.

Extra runny caramel dessert with "fleur de sel"
For 4 people :

For the caramel sauce with sea salt: For the caramel sauce :
- 0,5 pound of sugar
- 2 tablespoons of water
- 20 cl of liquid cream
- 0,1 pound of butter
- 1 pinch of sea salt

For the extra runny dessert :
- 0,4 pound of caramel sauce with sea salt made previously
- 0,1 pound of unsalted butter
- 0,1 pound of sugar
- 0,1 pound of flour
- 2 eggs
- 1 pinch of sea salt
- Preparation : 20 minutes
- Cooking : 8 minutes

Extra runny caramel dessert with sea salt

For the runny dessert:
Begin by mixing the eggs and sugar until frothy, then add the flour and sea salt.
For the caramel sauce: cut the butter into cubes.
First of all, heat the liquid cream. In another container bring the sugar and water to the boil until the colour becomes dark brown. Remove from the heat and add the hot liquid cream and stir. Add the butter you previously cut into cubes and the sea salt. Bring it all to the boil and leave to simmer for 2 to 3 minutes, stirring. Remove from the heat.
Continuation of the preparation for the runny desserts:
Take 150g of this mixture and add the 50g of cubed butter and mix until the butter has melted. Add this preparation to the dough already prepared. Mix until a homogeneous dough is obtained. Preheat the oven to 220°.

Pour this preparation into buttered and floured ramekins. Bake for 7 to 8 minutes at 220 °. Serve warm. Advice: for an even greater gourmet taste, if you still have some caramel left, add a good teaspoon full to the centre of your ramekins and bake!

Salmon tartare with "fleur de sel" sea salt
For 2 people:

- 0,5 pound of salmon fillet, fresh, skinless and without bones
- 2 onions
- 2 tablespoons of olive oil
- La Baleine sea salt
- Ground black pepper

Advice: Put the salmon in the freezer for 15 minutes to harden its flesh.
Begin by coarsely chopping the salmon, keep in a suitable container.
Peel and finely chop the onions and add them to the salmon, also add a few pinches of sea salt to the mixture. Mix the preparation to obtain a consistent mixture. Adjust the seasoning if necessary. Set aside in the fridge for at least 1 hour. At the time of serving, coat each portion of steak with olive oil.