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FLEUR DE SEL, TRANSLATED FROM FRENCH, MEANS FLOWER OF SALT. THAT DESCRIBES THESE BEAUTIFUL, TRANSPARENT MINERAL SILICATES THAT HAVE CRYSTALISED IN MONCLINIC FORMS, SEPARATING INTO VERY THIN LEAVES.

THE SALT COMES FROM THE NUTRIENT-RICH WATERS OF THE BENGUELA CURRENT, WHICH IS CHILLED IN ANTARCTICA BEFORE WASHING ASHORE AT HOT, DRY ST HELENA BAY ON THE WEST COAST OF SOUTH AFRICA. THE SEAWATER CONSTANTLY RUNS THROUGH SHELL BEDS AS IT REPLENISHES AN AQUIFER FROM WHICH WATER IS DRAWN FOR THE SALTPANS.

THE FLEUR DE SEL IS THE CRÈME DE LA CRÈME OF THE HARVEST AS IT’S SCOOPED OFF THE TOP of the water LIKE CAPPUCCINO FOAM BEFORE THE PAN DRIES. IT IS HAND-HARVESTED ON THE FIRST WARM DAY OF SPRING USING LONG ALUMINIUM SKIMMERS THAT LOOK LIKE SHELL BUTTERFLY NETS. THEY SCOOP UP THE MICA-LIKE FORMATIONS SKITTERING ALONG THE SURFACE OF THE WATER, VISIBLE ONLY IF VIEWED AT THE RIGHT ANGLE, GLITTERING IN THE SUN. THE HARVESTING IS DONE BY HAND TO ENSURE THE SALT IS KEPT PERFECTLY CLEAN, ENSURING EXCEPTIONAL PURITY.

GASTRONOMES REVERE SALT FROM THE ATLANTIC OCEAN EQUALLY FOR ITS DELICATE, FINE FLAVOUR AND ITS MINERAL RICHNESS. THE SALT ALSO CONTAINS HIGH VOLUMES OF MAGNESIUM, IRON AND CALCIUM, WHICH ARE PARTICULARLY GOOD FOR THE ELECTROLYTE BALANCE OF THE BODY.

A DELICIOUS MELANGE OF HAND HARVESTED FLEUR DE SEL WITH TANGY LEMON, ORANGE AND LIME ZEST. ESPECIALLY GOOD TO ADD THAT CITRUS PIQUANCY TO ALL TYPES OF FISH, VEGETABLES, LAMB AND SALADS.