Definition: fleur de sel

Compared to other salts, fleur de sel offers many advantages. It is more fragrant and has more flavour, due to the fact that the waters of the Atlantic contain the algae Dunaliella salina. It is ten times richer in magnesium and is also more soluble. It contains no chemicals or anti-caking agents. Finally, it contains less sodium, making it better for your health.

Technique:

Here are two definitions for fleur de sel quality. Fleur de sel crystallises on the surface of the water, and these fine white grains are carefully harvested by hand. White salt that crystallises on the surface of the salt pan (unlike coarse salt, which crystallises at the bottom of the salt pan). The salt workers harvest the fleur de sel with a rake, which they gently pass under the thin film of salt on the surface of the water before pouring it into a basket. Highly sought after for its fragrance, fleur de sel is finer than coarse salt and slightly greyer in colour. Its production is limited. For every tonne of coarse salt harvested, only 20 kg of fleur de sel is produced. A single salt worker produces only 2 to 3 tonnes of fleur de sel per year. This "raw" fleur de sel is dried and will enhance the flavour of your dishes.

The Sauniers de l'Ile de Ré cooperative guarantees the origin and authenticity of this fleur de sel with its signature.

There is indeed a genuine fleur de sel: harvested from the surface of the saturated water of the "oeillets" by hand, as if skimmed, using a "lousse". This harvest is delicate: the crystals must not sink to the bottom of the water and settle on the clay. Otherwise, it would no longer be fleur de sel, but coarse grey salt.

On the island of Noirmoutier, salt workers harvest salt from deliberately unsaturated water. This produces fleur de sel that is sulphate-free, and therefore mild, without bitterness, pleasant and long-lasting on the palate. It is also dried naturally in the sun (no artificial dryers), thus retaining its natural flavour. The natural drying method is specific to the island of Noirmoutier.

Blind taste tests reveal these differences.

It should be noted that hot summers (2003) allow salt workers to achieve record harvests.

Recipe: "Steak with fleur de sel" - Heat a handful of fleur de sel in a frying pan. Wait for the crystals to crackle, which indicates that the pan is hot enough, then add the meat. Sear on one side and turn over. The meat is cooked when the blood rises to the surface.