Fleur de Sel
Considered the caviar of sea salt, Fleur de Sel has long been prized for its delicate flavor. Gathered in the Camargue region of France under very strict conditions and only during the "salt season", each 4.4 oz. box actually has the name of the Master Salt Maker who harvested that salt. A courser, slightly moist salt, it is perfect as the finishing touch over vegetables & meats.
!tabAnd when exactly is the salt season? It begins in early summer, when sea water is channeled into a series of shallow fields or ponds lined with clay. As the summer sun and wind slowly cause the water to evaporate, a layer of salt appears, which the salt-marsh farmers, or paludiers, gather by hand in August and September with a wooden rake.
Fleur de Sel
Considered the caviar of sea salt, Fleur de Sel has long been prized for its delicate flavor. Gathered in the Camargue region of France under very strict conditions and only during the "salt season", each 4.4 oz. box actually has the name of the Master Salt Maker who harvested that salt. A courser, slightly moist salt, it is perfect as the finishing touch over vegetables & meats.
!tabAnd when exactly is the salt season? It begins in early summer, when sea water is channeled into a series of shallow fields or ponds lined with clay. As the summer sun and wind slowly cause the water to evaporate, a layer of salt appears, which the salt-marsh farmers, or paludiers, gather by hand in August and September with a wooden rake.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Considered the caviar of sea salt, Fleur de Sel has long been prized for its delicate flavor. Gathered in the Camargue region of France under very strict conditions and only during the "salt season", each 4.4 oz. box actually has the name of the Master Salt Maker who harvested that salt. A courser, slightly moist salt, it is perfect as the finishing touch over vegetables & meats.
!tabAnd when exactly is the salt season? It begins in early summer, when sea water is channeled into a series of shallow fields or ponds lined with clay. As the summer sun and wind slowly cause the water to evaporate, a layer of salt appears, which the salt-marsh farmers, or paludiers, gather by hand in August and September with a wooden rake.
