Widely considered as the “caviar of salts”, Fleur de Sel translates to "flower of salt" and has been harvested in France's Guerande region since the seventh century. Favored by discriminating cooks, Fleur de Sel has a crystalline shape, rather than the more common flaky shape of other salts, that allows the salt to dissolve more slowly giving a full and balanced flavor to food.
Because Fleur de Sel salt crystals are very light, fine and delicate we recommend that they are handled with care and exposure to additional moisture be kept at a minimum so that they do not clump. Harvested by hand from the very top layer of famous French ponds this salt is more expensive than conventional salts, and because this process requires a carefully trained eye coupled with a delicate touch it is highly unlikely that the harvesting will ever become mechanized.
Many top restaurant Chefs love to use Fleur de Sel and add it to dishes after they are cooked as this provides a hint of crunchy texture along with a distinctive flavor. This salt isn’t just for foodies who prefer fancier gourmet foods as the flavor and texture is so unique that it is well worth experimenting with.
Lacking an assertive salty flavor, Fleur de Sel is best used as a finishing salt as it breaks down herbs while enhancing individual flavors in food. This salt is sometimes also paired with sweets to create unusual desserts. In France, Caramels are lightly dusted and some fans of Fleur de Sel like to top their ice cream or chocolate for an out of this world experience.
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