One of the finest salts in the world, Fleur de Sel is prized by world-renowned chefs, coveted by foodies and adored by the Saratoga Chocolate Co. family. With such a big reputation, people often wonder what makes this salt so special. Let’s unpack what it is and why we love it.

Flower of salt

Fleur de Sel means “flower of salt” in French, and it has been harvested from seawater along the Atlantic coast of France, mainly in Brittany, for centuries. Its name describes the shape the salt crystals make on the surface of the water as it evaporates, which are skimmed from the water with a special rake known as a lousse à fleur.

These sea salt flowers “bloom” only under specific weather conditions – sun and dry wind, during the warmest months of the year – and the delicate crystals must be harvested in the late afternoon, most often by hand – skimming the water of the salt marshes to capture them before they can fall to the bottom. The combination of specific weather conditions and the precision of harvesting means that only a small quantity of fleur de sel is produced each year, making it rarer and more expensive than other salts.

Why we love it

Fleur de Sel has a delicate, flaky texture and unique flavor that can add a slight crunch and briny taste to a finished dish. Unlike other salts, Fleur de Sel has a high moisture content, which makes its salt crystals stick together in small clumps and intensifies its saltiness. It brings an oceanic flavor and hints of minerality, due to its high magnesium and calcium content, to any dish you “finish” it with. So, a little Fleur de Sel can go a long way!