Fleur de Sel

Natural Fleur de Sel

Known as the queen of the salt or the “caviar” of the salts, the fleur de sel is the crystallized thin layer which remains on the surface of the saline ponds, when evaporation begins. It is hand-harvested and it maintains the natural moisture of sea water. It stands out for its purity and mild flavor.

Fleur de Sel Truffle

Ideal for poultry, meat and pasta dishes and as a topping on salads. The truffle is from Italy and it is rich in vitamins and trace elements.

Fleur de Sel Saffron

Ideal for pasta and rice, fish and poultry dishes as well as for refining of cream soups. Saffron is a strengthening agent which feeds all body cells and is considerd effective to boost your mood.

Fleur de Sel with Boletus

Rich in vitamins and minerals, fungi or mushrooms are an ideal complement to any type of stew. Combined with Fleur De Sel, it is very suitable for using in risottos and other traditional dishes, also for meat and grilled vegetables, or pasta.

Known as the queen of the salt or the “caviar” of the salts, the fleur de sel is the crystallized thin layer which remains on the surface of the saline ponds, when evaporation begins. It is hand-harvested and it maintains the natural moisture of sea water. It stands out for its purity and mild flavor.

Fleur de Sel with Rosemary

The rosemary is a perennial herb with a pleasant and intense odor. In combination with Fleur de Sel, it is an excellent complement to meat, especially the lamb meat, and also to vegetables and seafood.

Known as the queen of the salt or the “caviar” of the salts, the fleur de sel is the crystallized thin layer which remains on the surface of the saline ponds, when evaporation begins. It is hand-harvested and it maintains the natural moisture of sea water. It stands out for its purity and mild flavor.

Fleur de Sel with Basil

Basil is highly valued for its digestive properties, and one of the most significant seasoning of Mediterranean cuisine . Combined with the Flor de Sal is ideal ara all pasta dishes , tomato sauces and as a dressing on salads.

Known as the queen of the salt or the “caviar” of the salts, the fleur de sel is the crystallized thin layer which remains on the surface of the saline ponds, when evaporation begins. It is hand-harvested and it maintains the natural moisture of sea water. It stands out for its purity and mild flavor.

Fleur de Sel with Chili

For those who like soft spicy food, the chili is a basic fruit (also known as chilli pepper or ají or chile in Latin America), indispensable ingredient of international cuisine and frequently used to lift the mood. Combined with Fleur de Sel, it is ideal for meat and grilled chicken, as well as for all types of pasta and even salads and fruits.

Known as the queen of the salt or the “caviar” of the salts, the fleur de sel is the crystallized thin layer which remains on the surface of the saline ponds, when evaporation begins. It is hand-harvested and it maintains the natural moisture of sea water. It stands out for its purity and mild flavor.