‚Gros sel‘ or ‚groseille‘

We had a fine lunch with asparagus as a starter. The chef de service was Laurent, very friendly and while chatting he told us his personal favourite recipe for green asparagus. Briefly fried with some olive oil, with a star anise and 'gros sel' (coarse-grained salt). We understood 'groseille' (redcurrant) and were a little surprised as these are not in season. Finally we resolved the confusion and certainly will try the recipe at home.