Understanding fleur de sel
Fleur de sel
This is no ordinary salt. It is the fine layer of crystals that forms on the surface of salt marshes and is harvested by hand: it appears only on certain days.
What is it?
The fine layer that rises to the surface
Fleur de sel is the thin layer of white crystals that forms and rises to the surface of salt marshes as the wind and sun evaporate the water.
It does not form every day: it takes fine weather, with both sun and wind. In France, it is harvested from early June to September.
A 100% natural flavour enhancer
Richer in minerals than ordinary salt, its crystals have a gentler texture: they crunch between the teeth, then melt on the tongue. Magnesium chloride gives it its concentrated flavour; nothing is added.
Where does it come from?
Two origins: the sea and the mountains
Sea fleur de sel comes from seawater. Salt pans lie close to the shore so that water can flow naturally into the basins — mainly along the Atlantic coast, but sometimes in the Mediterranean.
Spring fleur de sel is harvested in the mountains from naturally saline underground springs. Salt workers dig wells to draw the water. The wooded, rocky surroundings leave their mark on its flavour.
Who harvests it?
The farmers of the sea
Being a salt worker is, above all, a vocation, passed down from generation to generation. The weather and harvesting technique are crucial, as they are for a fine wine.
To avoid breaking the crystals, they are gathered by hand with a fleur de sel skimmer. It is an art in itself, devoted to pleasure and gastronomy.
A finishing touch, never for cooking
Fleur de sel should not be cooked: heat would melt the crystals and their crunch would be lost. Take a pinch between your fingers and let it fall like a light shower, just before serving.
Les usages
Où elle change tout
- Sur une viande grillée, un poissonElle fait partie de l'ADN de la gastronomie française : elle s'accorde à merveille avec le foie gras, les viandes, les poissons.
- Sur les légumes et les cruditésUne tomate, un avocat, une purée, une salade de pommes de terre encore tiède : elle apporte des saveurs iodées très fines.
- Sur un œuf, tout simplementUn plat simple sublimé : parsemez votre œuf à la coque ou votre plat de quinoa.
- Et jusque sur le chocolatElle s'accorde avec le chocolat noir, le caramel, les glaces, les macarons — tous vos desserts.
- Elle remplace le sel finÀ la place du sel fin en fin de préparation : vous réduisez de 2 à 3 fois la quantité, pour un pouvoir de salaison supérieur.
From June to September
It is harvested only in fine weather, when the sun is shining and the wind is blowing.
With a fleur de sel skimmer
Gathered by hand from the surface of the water, without breaking the crystals.
Rich in magnesium
It is what makes fleur de sel a natural flavour enhancer.
Keeps indefinitely
No use-by or best-before date. Simply keep it away from moisture.
Taste the difference
Each place of origin brings its own crunch, colour and flavour.
