Summary

Before the world got hip to finishing salts, fleur de sel was the gold standard. Harvested by hand off the coast of Brittany, this sea salt is skimmed from the top layer of salt pans before it can settle to the bottom. Its fine texture means no grinding is necessary, and it carries a mineral-rich, deep peaty flavor that can enhance any dish without overwhelming it.

History

Fleur de sel, literally "flower of salt," has been collected for centuries along the coastal regions of France, particularly in Brittany. The method of harvesting fleur de sel by hand from salt pans has remained largely unchanged since the 9th century. This artisanal approach ensures that only the finest top layer of salt, which forms naturally under specific weather conditions, is gathered. Historically, this salt was so valued that it was used as currency and as a commodity for trade across Europe.

The use of fleur de sel spread from France to other cultures, each adopting it in unique culinary traditions. In Portugal, it's used to enhance the flavors of seafood dishes, while in Southern Italy, it's sprinkled on fresh tomatoes and mozzarella to bring out their natural sweetness. This cross-cultural journey not only highlights its culinary versatility but also its enduring appeal as a luxury item in kitchens worldwide.

Why We Love It

Fleur de sel is loved for its subtle yet impactful way of boosting flavors in dishes. Sprinkling it over a ripe tomato salad or finishing a slow-cooked brisket brings out the clean, salty taste with a hint of earthiness. It’s our go-to for adding a touch of sophistication while keeping the flavors simple and pure.

The More You Know

Did you know that fleur de sel can only form under specific conditions of humidity and wind? This makes its production quite limited and weather-dependent, adding to its allure and mystique. Next time you sprinkle it over your dish, remember, you're using a product of perfect natural timing and traditional craftsmanship!