Fleur de sel characteristics and culinary uses

Fleur de sel, or ‘flower of salt’, is a highly valued variety of salt prized by chefs for its delicate crystals and subtle flavor. It forms as a thin layer of small crystals on the surface of seawater in shallow evaporation ponds under specific warm, sunny, and slightly windy conditions.

Unlike standard sea salt, which is produced through large-scale evaporation, fleur de sel is carefully harvested by hand from the water's surface before the crystals sink. This labor-intensive process results in limited quantities and a higher price point. The salt is characterized by light, irregular crystals that provide a slightly crunchy texture and can carry subtle mineral and marine notes.

In culinary practice, it is typically used as a finishing salt, added to dishes immediately before serving to enhance them. While it is more expensive due to its production methods, it is not necessarily healthier than standard salt.