Fleur de Sel Salt After salting the meat

After salting the meat

From the Ile de France outside Paris

on a fresh green salad or as a tasty addition to your next cocktail

They have an exquisite flavor that delightfully brings together the cockles' flavors with the brine's light

Fourme au Moelleux starts with a very famous cow’s milk blue cheese

Fleur de Sel Salt After salting the meatFleur de sel is a hand harvested sea salt, that is collected by workers who scrape only the top layer of salt the moist, flaky, and textured kernels that forms on the top of the salt beds. This delicate salt is comprised of larger kernels with more mineral complexity than table salt. Used as a "finishing" salt rather than for cooking, sprinkle this on fresh salads, eggs, or other cooked dishes to add flavor and texture!