Fleur de Sel - The word's Finest Salt

Mellow and delicate flavour : Fleur de sel

- Fleur de Sel develops in the heat of the summer, when the conditions are favourable, as fine crystals shimmering on the surface of the œillets, the shallow salt beds

- The salt farmer harvests and carefully sorts the crystals, and then places them in baskets to dry naturally in the sun, so they retain all the magnesium and other minerals. The salt that crystallizes on the water’s surface is uniquely white and flavourful.

- Noirmoutier Fleur de Sel is rare and noble, featuring a slightly violet aroma and a wonderfully mellow flavour. It develops into a complex, lasting essence without being too strong or bitter.

- When sprinkled as a final touch on vegetables, grilled meat or fish, it greatly enhances the flavour of traditional dishes such as beef stew, crunchy vegetables such as radishes, and fine foods such as truffles and foie gras.

Tips on Salt:

Fleur de Sel (flower of salt) is the premier condiment salt, (much like Aceto Balsamico Tradizionale, the finest extra-virgin olive oil). It's the crème de la crème of sea salts and can cost up to $56 per pound.

Fleur de Sel is used only for "finishing," while regular sea salt is used for cooking.
Sea salt is popular among the health-conscious because it contains none of the as anti-caking chemicals and additives typically used in table salt.

Ancient Romans were sometimes paid in salt; this practice was the source for our common expression "worth their salt." Also, the Latin word for salt, sal, is the root of the English word "salary."

Sea salt harvesting is limited to about three months of the year.

"The quality procedure of the entire sea salt network is based on a strict set of regulations known as the "Sélection du saunier" [Salt Worker’s Selection] which respects both the quality of the salt and the environment."