Salt & Pepper

From fleur de sel to Himalayan salt, from Indian to Tasmanian pepper: the last kick to enhance a dish is not just given in the kitchen, thankfully. The Nymphenburg selection of salt and pepper containers, from Ted Muehling's poetic bisque porcelain snails to Wenzel Hasler's ribbed baskets, is as richly varied as the range of corns and crystals of all kinds. Konstantin Grcic’s collection of shakers, which are based on historical isolators, will enrich any table. To conclude: without salt and pepper, there would be something missing from both the taste and the appearance of every breakfast or dinner.

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