Fleur de sel with celery

This mix of fleur de sel from Madagascar and celery is perfect with sweet potatoes, soups, cod, roast bar, lamb chops or tomato sauces.

Fleur de sel from Ifaty, Madagascar’s white gold !

The crystals of this Malagasy fleur de sel form when the salt cristallizes on the surface of the salt ponds. A thin crust of white crystals forms when the water evaporates due to the sun and the wind. The Malagasy salt workers collect the salt using a special wooden rake. The quality of this fleur de sel from Madagascar is due to the way it is carefully collected by the salt worker, how it is dried and stored at the salt ponds. Fleur de sel is not harvested it is hand-picked! The fine light texture of fleur de sel means it dissolves quicker and blends more easily with all your dishes. Best used after cooking to maintain all the delicate aromas of the fleur de sel.