The harvesting of Fleur de Sel took place for centuries in the famous French salines of Guérande in Brittany. This fleur de sel, however, is harvested in Kampot, Cambodia, which has replicated the exact method of the French, to much success. Fleur de sel is manually using a special rake, due to its fragile crystalline texture, creating what many chefs consider the best type finishing salt. Use this extra special fleur de sel as you would any regular finishing salt for an extra special touch to every day dishes. We love it in roasted seasonal veggies, dark chocolate desserts or truffles, shellfish, pasta or on roasted or grilled meat.
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