In-Depth Explanation
Fleur de sel (flower of salt) forms as a thin, delicate crust on the surface of salt evaporation ponds, primarily in Guérande, Brittany, and the Camargue, France. Harvesters (paludiers) carefully skim this crust using traditional wooden rakes, working only in warm, dry, windy conditions. The crystals retain trace minerals and moisture, giving them a complex, less harshly salty flavor than refined salt. Fleur de sel should never be used during cooking (heat destroys its delicate texture) — instead, pinch it over finished dishes just before serving: on chocolate desserts, ripe tomatoes, grilled fish, or caramel.