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Fleur de sel, pronounced flor-dah, is an expensive and sought-after sea salt that is known for its delicate texture, refined flavor, and unique taste characteristics. It can be used to add more flavor to soups, salads, meats, fish, fruit, vegetables, and desserts.

Unlike regular table salt, fleur de sel is harvested from the salt evaporation ponds along the coastline of Brittany, France. The weather conditions that create the small shallow pools where the salt crystals form are rare and require a careful harvesting process.

The salt is collected in a thin, delicate flake that looks like snowflakes. It has a light briny and minerally flavor that is more complex than ordinary sea salt.

There are many ways to use fleur de sel, but it’s best for cooking and baking. It’s also ideal for adding a finishing touch to fresh oysters, smoked salmon, and other seafood dishes or salads.

You can add it to roasted vegetables, steaks, fish, and even sweet pastry for extra flavor and a little crunch. But remember, a little goes a long way so you don’t want to go overboard!

Store your fleur de sel in an airtight container, preferably glass (though a porcelain one will work just as well). Keep it in a cool, dry place away from direct sunlight.

When you’re ready to use it, sprinkle a few crystals over your dish right before serving and let them dissolve into the food before you eat it. A little goes a long way and the salty, delicate crystals will add a pop of flavor to any dish!