Literally translated "flowers of the salt" and considered to be the fine wine of salts. It is obtained by hand harvesting the "young" crystals that form on the surface of salt evaporation ponds. The harvesting of Fleur de Sel always takes place in the summer months when the sun is the strongest. This is a favourite among many chefs who use it to "finish" or sprinkle over a dish right before serving. Try it sprinkled over chocolate cake instead of icing.
During harvesting, salt farmers of Le Trésor follow strict harvesting rules as prescribed in the NEP specifications. This ensures the purity and cleanliness of the salt. While there are many Fleur de Sel sea salts on the market today, only those having The Nature et Progrés (NEP) certification are sure to be free from pollution and other contaminates.
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