The farmers of the sea
A craft, not a production line
Becoming a salt harvester is, above all, a vocation born of passion and passed down through generations. The weather and harvesting technique matter as much as they do in the making of a fine wine.
We have chosen artisans who remain fascinated by nature and know how to understand and cultivate both sea and land. Their harvest is of such quality that, once the salt has been gathered, nothing more is needed.
Your questions, our answers
What is the difference between fleur de sel and table salt?
Fleur de sel is the fine layer of crystals that forms on the surface of salt marshes; it is harvested by hand. Richer in minerals, its crystals are more delicate and its flavour far less harsh than ordinary salt: it crunches between the teeth before melting on the tongue.
When should you add it to a dish?
Always at the last moment, just before serving. During cooking, the crystals dissolve and lose their crunch — the very quality that makes them special.
Why does the flavour vary from one place of origin to another?
Because sunshine, wind and the nature of the salt pans directly influence the crystals. Fleur de sel from Guérande has a faint violet aroma; mountain fleur de sel, harvested from salty underground springs, has a more mineral character.
How long does it keep?
Indefinitely. Since 2018, salt has required neither a use-by date nor a best-before date. Simply keep the pot away from moisture.
Is the pot reusable?
Yes. The ceramic pot is handcrafted in Portugal and has a cork stopper. It is designed to sit on the table and be refilled.
Do you deliver outside France?
Yes, throughout Europe, within 3 to 6 working days. For destinations outside Europe or orders over 10 kg, please write to us at sales@les-terres-blanches.fr.