Type:
Refill Bag Bora Bora Sea Salt with Polynesian Ginger and Curcuma 1 kg
Type:
Bora Bora Sea Salt with Polynesian Ginger & Curcuma
Type:
Bora Bora Sea Salt Polynesian Lime Salt
Type:
Bora Bora Sea Salt Tahitian Chili Salt
Type:
Bora Bora Sea Salt with Bird Chili from Tahiti
Type:
Refill Bag Bora Bora Sea Salt Tahitian Vanilla 1 kg
Type:
Refill Bag Bora Bora Sea Salt Pure 1 kg
Type:
Single Gift Box with Polynesian Ginger & Curcuma
Type:
Single Gift Box with Tahitian Vanilla
Type:
Refill Bag 500 g Tahiti Sea Salt Grinder
Type:
Duo Tahiti Sea Salt – Fleur de Sel + Special Edition with Michel Bourez
Type:
Pink October – Fleur de Sel from Tahiti and Her Islands
Type:
Sea Salt from Tahiti and Her Islands
Harvested with respect for the land and sea
Hand-harvested
Produced in small batches using traditional methods with care and craftsmanship.
Sun-dried
Naturally dried under the Pacific sun to preserve texture and minerals.
Pure and Natural
Free from additives, processing, or refinement.
Mineral-rich
Naturally contains essential trace minerals from pristine ocean waters
Because simple moments matter.
Bring a touch of island beauty to your table.
Bring a touch of island beauty to your table.
A taste of the islands in every pinch.
Our curated gift sets feature our finest salts in elegant packaging, ready to give and guaranteed to delight. Whether for celebrations, birthdays, or gourmet enthusiasts, these sets make gifting effortless and meaningful.
Salt It Your Way
Brüggli salmon trout with Bora Bora Sea Salt
Components This dish is built in five parts: Marinated salmon trout Salmon trout tartare Horseradish mousse with dashi jelly Pickled radish rolls Cucumber vinaigrette with dill oil 1. Marinated Salmon Trout Ingredients 1 salmon trout fillet (approx. 1kg) Dry marinade (recipe 1.1) Scorching marinade (recipe 1.2) Final marinade (recipe 1.3) Method Remove the skin and bones from the salmon trout. Generously coat the fillet with dry marinade on both sides and leave for 25–30 minutes. Rinse gently under cold water and pat dry. Chill for 1 hour, then cut a central portion for serving (reserve the trimmings for the tartare). Brush the portion with scorching marinade, flame with a blowtorch, and marinate for 1 hour. Before serving, pat dry and season with coarse Bora Bora Sea Salt (pure). 1.1 Dry Pickling Ingredients 1kg Bora Bora Sea Salt 500g sugar Method Mix the salt and sugar together. 1.2 Scorching Marinade Ingredients 200ml low-salt soy sauce 120ml mirin Method Mix and use to brush the salmon before torching. 1.3 Final Marinade Ingredients 300g white soy sauce 100ml dashi 30g bergamot juice 30ml bonito vinegar Xanthan gum 600ml oil Method Combine all liquid ingredients, whisk in xanthan to lightly thicken, strain, then slowly emulsify with oil. 2. Salmon Trout Tartare Ingredients Reserved salmon trout trimmings Fresh lime Sunflower oil Lemon oil Chives Bora Bora Sea Salt Cayenne pepper Method Finely dice the pickled trout and mix with lime zest, sunflower oil, lemon oil, chopped chives, salt, and a touch of cayenne. 3. Horseradish Mousse Hemisphere Ingredients 100g cream 260g dashi citrus base 1.5g agar 2g iota 40g sour cream 30g jarred horseradish 1 gelatine sheet Bora Bora Sea Salt Pepper Zest and juice of 1 lime A few drops fresh horseradish juice Method Heat cream, dashi, agar, and iota; simmer 30 seconds. Remove from heat, stir in sour cream, horseradish, lime zest and juice, and seasoning. Add gelatine and strain through a fine sieve. Reheat gently and pour into silicone hemisphere moulds. Chill, then freeze, unmould, and place on toothpicks. 3.1 Dashi Jelly Coating Ingredients 200ml dashi 3.6g kappa Method Bring to a boil, then dip the frozen horseradish hemispheres in the jelly for 3 seconds. 4. Pickled Radish Rolls Ingredients Radish Pickling liquid (basic brine) Method Slice radish thinly (1cm × 7cm strips). Place in a vacuum bag and cover with hot pickling liquid. Chill, vacuum-seal, and rest for minimum 2 days. Drain, dab dry, and roll using tweezers. Temper before serving. 5. Cucumber Vinaigrette with Dill Oil Ingredients 300ml fresh cucumber juice 150ml cucumber pickle stock 200ml dashi 20g white soy sauce 10g mirin 30ml bonito vinegar Pinch sugar Bora Bora Sea Salt Cayenne pepper Juice and zest of 2 limes 25g fresh dill Xanthan gum Sunflower oil Dill oil (recipe 5.1) Method Combine cucumber juice, pickle stock, vinegar, sugar, salt, cayenne, lime and dill; steep. Reduce dashi to 50ml, then add mirin and white soy. Season and thicken with xanthan, strain, and slowly whisk in sunflower oil until emulsified. Finish with dill oil just before serving. 5.1 Dill Oil Ingredients 700ml sunflower oil 400g fresh dill 200g fresh spinach Bora Bora Sea Salt Method Heat to 80°C, blend until smooth, season, chill rapidly, and strain through a fine sieve.
Learn more
Roasted lobster with garlic and fresh herbs
Tender lobster roasted with rich garlic butter, lemon, and fresh herbs — an elevated yet approachable dish perfect for entertaining or fine dining at home.
Learn more
Sake Glace by Lauren Wildbolz from Future Cuisine
A silky, citrus-bright sake glacé finished with a delicate salted cherry blossom and Bora Bora Sea Salt — a modern fusion dessert with elegance and balance.
Learn more
Follow us on Instagram
Collaboration
News
Bora Bora Sea Salt in the media
We’re proud to have been featured throughout the year in a variety of respected media outlets and publications.
Learn more
Video production Rangiroa
Watch as we transform the purest ocean waters into the delicate crystals of Fleur de Sel and meet the team behind Tahiti Sea Salt in Rangiroa/French Polynesia. We are proud to present you Ursula Sandford, originally from Rangiroa, managing for us our different salt productions on the different islands (such as Puka Puka, Rangiroa and Tepoto noth, all located in the Tuamotu islands). Also get to know Ursulas brother Edouard who lives next to the salt production in Rangiroa and monitors the quality constantly! Video by Matt Fontaine von Tahiti Nui Media
Learn more
Bora Bora Sea Salt Body Scrub with Monoï Tiaré Tahiti
This exfoliating blend gently buffs away dead skin cells while deeply nourishing your skin, leaving it soft, smooth, and hydrated.Indulge in a spa-like experience with the tropical scent of Monoï TiaréTahiti and the natural mineral richness of Bora Bora Sea Salt.Perfect for a radiant, refreshed glow!100% natural, produced in Tahiti by Tahiti Oil Factory.
Learn more
