Fleur De Sel

The fleur de sel is the result of delicate craftsmanship and ideal weather conditions: lots of sun, sea and wind. It is on the surface of the carnations (basins of salt marshes) that this thin layer of white crystals is formed, during the evaporation of water, under the combined action of the sun and the sea breeze. If the flower of salt is not harvested, it falls during the night at the bottom of the basins then crystallizes until becoming coarse salt. It is the harvesting methods of the salt workers that determine the finesse of the fleur de sel. The gestures must be slow and precise. The fleur de sel of the Ile de Ré is not harvested, it is gathered!

Fleur de sel sublimates all the dishes of everyday life! This Charentaise salt flower is slightly pink. It has a smell similar to that of the violet and a texture reminiscent of snow.

Usage: Fleur de sel has been produced since the 15th century and is only used to flavour food. It is not, however, used in place of salt during the cooking process. Instead, it is added just before serving, as a "finishing salt," to boost the flavour of eggs, fish, meat, vegetables, chocolate, and caramel.

Origin: Madagascar

Net Weight: 90g