The fleur de sel crystals are more delicate than coarse salt crystals. Fleur de sel integrates better with food and dissolves more quickly than other forms of salt because its texture is lighter and finer. It is important to use it after cooking to not alter its flavor. The Fleur de Sel from the Île de Ré is the purest of fleur de sels but also one of the most natural.
The fleur de sel from the Île de Ré is the result of delicate artisanal work, ideal climatic conditions: lots of sun, sea, and wind. It is on the surface of the œillets (marsh salt basins) that this thin layer of white crystals forms, during the evaporation of water, under the combined action of the sun and the sea breeze. If the fleur de sel is not harvested, it falls to the bottom of the basins during the night and then crystallizes into coarse salt. It is the harvesting methods of the salt workers that determine the finesse of the fleur de sel. Using a lousse, a tool similar to a large skimmer, the salt worker carefully collects his samples. The movements must be slow and precise, otherwise the fleur de sel is lost. The fleur de sel from the Île de Ré is not harvested, it is picked, just like that of Guérande!
The fleur de sel crystals are more delicate than coarse salt crystals. Fleur de sel integrates better with food and dissolves more quickly than other forms of salt because its texture is lighter and finer. It is important to use it after cooking to not alter its flavor. The Fleur de Sel from the Île de Ré is the purest of fleur de sels but also one of the most natural.
A gem of the French coast, this island in the Charentais archipelago owes everything to Sau (salt). The first salt marshes would have appeared on the Île de Ré in the 13th century. The saline territories represented 1500 hectares in the 19th century, just over 15% of the island’s surface area.
This salt will impress all your everyday dishes!
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