Description
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. 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.
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.
