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Fleur Del Sel also known as Flower of Salt and Flor De Sal (Portuguese) salt is a premier finishing salt, Fleur de Sel literally translated means "Flower of Salt." It is harvested from the very top of the salt ponds in the traditional Celtic methods. This artisan sea salt is comprised of young crystals that form naturally on the surface of salt evaporation ponds in the Guerande region of France. Paludiers (the salt harvesters of the Guérande region) carefully rake the salt crystals using only wooden tools. Just as the cream rises to the top, so does the best Fleur de Sel.



The weather conditions must be just right to produce a good Fleur de Sel harvest, and the process can only be completed once a year, in the summer. Called the "caviar of salts" by chefs worldwide, true Fleur de Sel comes from the Guerande region of France, just like champagne, which must come from the Champagne region of France to be truly authentic. Also, similar to fine wine regions, different areas within Guerande produce salts with their own unique flavors and aroma profiles. Fleur de Sel is ideal for salads, cooked fresh vegetables and grilled meats.

The salt fields of Guerande are long and narrow so that an artisan paludier (salt harvester) can sweep the top of the evaporating sea water to harvest the precious sel gris de Guerande (hand harvested salt with a grey cast). The harvested sea water is drawn into an area lined with clay where the sun and wind help evaporate the water and the layers of salt are raked away. That single days evaporation of salt crust is harvested as the Fleur de Sel. For every 80 pounds of sel gris produced, there is one pound of Fleur de Sel that is harvested.

Rich in trace elements, the taste of Fleur de Sel is the complex balance of the sea and her minerals with small flaky crystals, a moist texture and slightly grey/pink cast. It is used generally to finish a dish, as a condiment, rather than a spice.