Fleur de Seul is one of the best fleur de lis salts on the market today. It’s a kind of fleur de sel salt harvested from the ocean. Fleur de Seul is harvested from rocks around several beaches in southwestern France, mostly around Cherbourg and Burgundy. It’s used primarily as a table salt, often used in conjunction with table salt or table soap. Fleur de Seul is sometimes sold as “sea salt”, so it is sometimes missed as fleur de lis mined in seawater, when it is really a fleur de sel mined from inland rocks.
Fleur de sel is usually prepared by a much more complex method than fleur de lis. The fleur de sel salt I use is harvested from inland rocks around several beaches in southwestern France, mostly around Cherbourg and Burgundy. It is made by a much more complex method than fleur de lis. It involves gathering the thin, white layer of salty salt that rises up to the ocean’s surface along the coastline of France, mostly but not exclusively along the Brittany region’s coastline. The process is called netting.
Because the fleur de sel must undergo a lengthy series of steps to complete the harvesting process, it is very expensive. Fleur de sels are also sold in smaller pails and bags than the larger ones. That means that the salt only constitutes a tiny percentage of the product when compared to fleur de lis. That’s why fleur de sel is usually prepared for a special occasion, such as a wedding or birthday party. It goes over well for people who don’t want to go all out for their table.
Another great way to enjoy fleur de sel during the spring is to use fleur de sel salt in conjunction with other mineral-rich salts. For instance, instead of just using fleur de sel on the food, try also using fleur de bain, which contain calcium and magnesium, as well as other minerals. Some other salts that go great together with fleur de sel include fleur de noir (a type of salty sea salt) and fleur de goudaloupe.
When fleur de sel is prepared for use as a salt in cooking, you need to remember that it has a very intense flavor. It does not taste bad per se, but the crunchier texture is what makes it distinct. My recommendation is to add fleur de sel and fleur de bain in a mixing container; stir until they are thoroughly mixed. Then take a small amount and sprinkle on your favorite vegetables or dishes. You may be surprised at how much of fleur de sel, your dish will retain!
As fleur de sel is mostly consumed in salty foods, it works well with sea salt as well. You can drizzle fleur de sel on top of your roasted potatoes, adding fleur de noir and fleur de goudaloupe to taste, if you wish. It will make a delectable taste that your whole family will enjoy. For an extra treat, try to garnish your dish with fleur de sel crystals, which will give it a unique fleur de sel flavor.
The key to making fleur de sel work for you is to understand its delicate nature. The crystal salts absorb very little moisture content, so it will taste just like table salt. Also, it has very little acidity, so it does not release that salty aftertaste common with other salts. What it does have, instead, is a soft, sweet taste with a slight salty undertone. It can be considered quite delicate, but it also has a very distinctive and subtle flavor, rich yet very subtle.
Fleur de sels is best stored in an airtight container such as a plastic pail. If you store it in the refrigerator, it will retain the liquid for several months, which is perfect for parties when people need to have snacks quickly without the preparation time of traditional table salt. It can also be kept in a stainless steel container in the freezer for up to a year. Before using, always rub fleur de sel with a moist cloth to remove any excess sea salt or moisture. It will also prevent any hard crystals from dropping onto the food, ruining it.
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