From ocean breezes to gourmet plates: The secret of Fleur de Sel
It is absolutely unique. It is formed at a high temperature when saltwater and warm air cause salt to crystallize on the ocean's surface. This is why it is also called the fruit of the sun, air, and water. It is used primarily in culinary arts. Have you heard of Fleur de Sel?
In French, this salt is called fleur de sel, which means flower of salt. This designation is not accidental; its crystals resemble tiny, delicate flower petals. How else does it differ from the salt we use every day?
Fleur de sel has been valued for centuries
The history of fleur de sel goes back thousands of years. As far back as antiquity, it was considered a treasure and was used not only in cooking but also in medicine and religious rituals. To this day, fleur de sel is recognized as a luxury product, which affects its price. It is harvested from the first thin layer of salt that forms on the surface of salt pans during the evaporation of seawater. This process requires great precision and experience.
How is fleur de sel made?
Producing fleur de sel is an art that requires ideal atmospheric conditions. The best quality salt is obtained in regions with sunshine, little rainfall, and consistent wind. These factors allow for the natural evaporation of seawater, which leaves tiny, clean crystals on the surface of the salt pans.
The process begins by introducing seawater into special pools called salt pans. Then, under the influence of the sun and wind, the water evaporates, forming thin layers of salt on its surface. These are collected manually using only wooden tools. Fleur de sel has a delicate structure, so it must be harvested carefully to avoid damage.
The best comes from here
Fleur de sel is mainly produced along the Atlantic coast, especially in France. The most well-known salt pans are in places like Guérande, Camargue, and Île de Ré. This is where the best and purest fleur de sel comes from, valued by chefs worldwide. This salt is also produced in Portugal, Spain, and Mallorca.
Salt full of flavor
Fleur de sel stands out for its appearance, chemical composition, and flavor properties. The crystals of this salt are larger and more brittle than ordinary sea salt. Moreover, they are delicate and slightly moist, less dried, allowing them to retain their full flavors and aromas. It also contains more minerals, such as magnesium, calcium, and potassium, giving it a unique taste and health benefits.
Fleur de sel is a true star among salts. Traditional table salt is produced on an industrial scale and often purified with natural minerals. Fleur de sel remains in its original form. As a result, it retains all its nutritional components, making it not only tastier but also healthier.
Fleur de sel is best for steaks and chocolate
Due to its unique properties, fleur de sel is mainly used as an exclusive addition to already prepared dishes rather than during cooking or baking. Its delicate salt crystals add crunchiness and greatly enhance the flavor. They pair perfectly with salads, fish, meat, and even desserts.
Popular dishes using fleur de sel include steaks, where adding a few crystals to the hot surface of the meat enhances its aroma. This salt is also excellent for chocolate desserts, giving them a subtle flavor.
