As harvest season is underway, we’re reflecting on what exactly it is about the Fleur de Sel and Sel Marin that we import from Brittany, that is so interesting; so authentic; so original. Harvest season runs from June to September, and this year we want to share more background of the product with you - where it comes from, how it’s harvested, its best uses etc.. This way, you too can see what’s so special about this hand harvested salt from the marshes of France.
Our Fleur de Sel is produced by evaporating sea salt water and leaving behind the crystalized salt after the drying process. The Fleur de Sel is different from the Sel Marin as it is gently skimmed off the surface of the crystallizers and are harder due to their longer exposure to the sun. For this reason, the Fleur de Sel can only be harvested at Dusk, which is just before it will sink back to the bottom of the marshes.
Because of its delicate and crunchy texture, Fleur de Sel is kept on its own without any herbs as it is better for a finishing touch on a multitude of dishes.
On the bottom of the marshes, the Sel Marin is collected at the bottom of the crystallizers where it has dried with the minerals of the marshes. Due to this, it takes on a more mineral flavor and dark color due its surrounding environment.
As such, Sel Marin can be paired with herbs for flavorful salts perfect for seasoning any dish. Sel Marin, like it’s name “Seal Salt” has almost a terroir, or earthen, flavor. The Atlantic Ocean is almost infused into the taste with its saltiness and minerality which offers a nice balance to dishes.
Now that you understand what Fleur de Sel and Sel Marin is, be sure to stay tuned for more posts during this harvest season!