Fleur de Sel

Fleur de Sel is hand-harvested on the coast of France and is often referred to as the ‘caviar’ of the salt industry. The salt is famous for its opulent, mineral flavour and a pleasantly sweet finish.

Meaning “flower of salt” in French, Fleur De Sel is harvested by hand from the surface of salt ponds or shallow slatware bodies, mainly in the coastal regions of France, such as Brittany and Guérande. When the sun and wind evaporate the water, they leave behind a very thin, delicate salt crystal on the water’s surface.

The texture is light and flaky, with a slightly moist feel. It contains a higher moisture content when compared with other salts, which contributes to that unique texture.

Due to its delicate taste, Fleur de Sel is never used for cooking. Instead, it is a perfect finishing salt.

To really maximise the flavour of your food, take a pinch and scatter the salt over the finished meal. Alternatively, sprinkle over ripe, juicy tomatoes, grilled or fried fish, steaks or golden egg yolk.

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