Description
It only forms on still, dry days, and only on the surface – which is why the paludiers at Guérande work by hand and by weather, and why there's so little of it compared to the salt below.
The crystals are damp, fragile, and dissolve almost on contact, so everything you're paying for is lost in a pot. Scatter it at the end instead – on a sliced tomato, on butter, on roast vegetables, on caramel or dark chocolate. From the Brittany marshes, worked since the ninth century.
Ingredients
Fleur de sel.
Allergens
Free of all nine major U.S. allergens.
Certifications
Kosher Certified.
Storage
Keep it sealed. Fleur de sel is meant to stay slightly damp, and drying out changes the crystal.
