Worth its Salt: Fleur de Sel

Fleur de Sel
Photography by Stephen DeVries

Your Buyer’s Guide for Fleur de Sel:

The good thing about fleur de sel? If those three words are on the label, then it’s been made the way it should be. In other words, the snowflake-like crystals have been gently raked from the tops of solar-evaporated seawater ponds. Fleur de sel is expensive. But remember, this is a finishing salt—it’s not meant to be layered on throughout the cooking process—and a little goes a long way. 

Le Saunier de Camargue Fleur de Sel de Camargue, France
The Camargue is western Europe’s largest river delta, making its marshy land ripe for salt harvesting. 

Hand-harvested sea salt from Île de Ré, France
Fleur de sel has been gathered on this island off of France’s Atlantic coast since the seventh century. 

Bali Reef Fleur de Sel Sea Salt from Bali, Indonesia
This fleur de sel is drier than most, but its crystals are slightly larger, providing a hefty crunch. 

Bitterman’s Fleur De Sel from Guatemala
Salt expert Mark Bitterman produces this fleur de sel in salt pans that supplied the Mayan Empire at the height of its power.

Millénaire Fleur de Sel de Guérande, France 
Guérande is Paris-based baker David Lebovitz’s favorite fleur de sel-producing region.


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