I love salt, so I was excited to receive Le Sanctuaire’s vanilla sea salt as a birthday present. It’s a soft, sort of flaky salt that’s mixed with Taha’a vanilla. I’ve used it in both savory and sweet applications with good results so far. Scallops got a little finishing sprinkle before serving, and a béchamel sauce for a cauliflower gratin got a nice subtle hit of flavor from it. On the sweet side, I kept it simple, putting it straight onto some chocolate ice cream for the win. Next up: garnishing homemade caramels.