Fleur de sel is harvested by hand from seawater, but unlike regular sea salt it comes from the thin surface layer of the salt flats. Irregular sized crystals are scraped off the surface of the sea brine using a rake called a "louse". They are laced with natural minerals providing full, complex flavors. Fleur de sel can only be harvested when it is very sunny, dry and with slow, steady winds. Due to its delicate nature and higher price than other salts, fleur de sel is not intended for seasoning a dish while you cook it. If you expose it to high temperatures, it will melt and lose its unique character. With its velvety taste and moist texture, it will work wonders as the salt goes well with meat, salads, potatoes, eggs, vegetables, among others.
