Fleur de sel, sometimes called "the champagne of salt", is a very special salt crystallized in salt marshes after sea water has evaporated. Its fine moist granules are harvested by delicately skimming the surface of salt marshes by hand — an ancestral method dating back a thousand years. Fleur de sel is then dried for one year. Camargue, the natural region located south of Arles, between the Mediterranean Sea and the two arms of the Rhône delta, is renowned for its salt and its rice.
A rare, naturally white salt, neither crushed nor washed, fleur de sel is loved by chefs and foodies for its incomparable taste. Simply sprinkled over cooked vegetables or salads, it brings out the flavors of the most simple and the most refined dishes alike. Unlike other salts, fleur de sel should be used only after cooking because it dissolves faster. See our recipes.
The origin of Maison Espig dates back to 1876, when Antoine Espig started trading saffron in Algeria, then a French colony. The company later expanded its activity to other spices and relocated to Provence. Today Espig is renowned for the quality of its seasoning lines and its commitment to sustainable agriculture.
78 grams / 2.8 oz
Ingredient: fleur de sel. May contain traces of sesame seeds, mustard, celery, and gluten.