Fleur de sel from Noirmoutier

How to cook with Noirmoutier fleur de sel

Sprinkle it generously over grilled meats, fresh fish, salads, roasted vegetables, or even chocolate desserts to add a final touch of flavor and texture.

Some recipe ideas to use Noirmoutier fleur de sel

• - Poached eggs with fleur de sel: Add a touch of sophistication to your poached eggs by sprinkling a bit of Noirmoutier fleur de sel on the egg white just before serving;
• - Exotic fruit salad with fleur de sel: Mix pieces of exotic fruits such as mango, pineapple, and papaya in a bowl. Lightly sprinkle Noirmoutier fleur de sel to enhance the sweet flavors of the fruits and add a note of complexity to this refreshing salad;
• - Homemade fries with fleur de sel: Prepare homemade fries by cutting potatoes into sticks, frying them in hot oil until golden and crispy, then seasoning them with Noirmoutier fleur de sel as soon as they come out of the fryer;
• - Grilled steak with fleur de sel: Season your steaks with Noirmoutier fleur de sel before grilling or pan-searing;
• - Fleur de sel granita: Prepare a refreshing granita by mixing lime juice, sugar syrup, and a pinch of Noirmoutier fleur de sel. Pour the mixture into a shallow dish and place it in the freezer. Stir every hour with a fork until the mixture is completely frozen. Serve in cups with an extra pinch of fleur de sel on top.

The aromas of Noirmoutier fleur de sel

Harvested from the surface of the salt marshes of the island of Noirmoutier, this fleur de sel is distinguished by its fine texture and delicate crystals. Its unique taste is characterized by balanced saline notes, enhanced by mineral nuances that give it an unmatched depth of flavor.

Around the salt marshes of the island of Noirmoutier

Noirmoutier fleur de sel is harvested from the surface of the salt marshes of the island of Noirmoutier, located off the coast of Vendée, in western France. These salt marshes, also called "œillets," are shallow basins where seawater is captured and left to evaporate naturally under the action of the sun and wind. During this evaporation process, delicate salt crystals form on the water's surface, creating what is known as fleur de sel. This fine layer of crystals is delicately harvested by hand by salt workers, artisans who operate the salt marshes, when it is at its peak, thus offering exceptional quality and freshness.

The history of the salt marshes of Noirmoutier

The history of the salt marshes of Noirmoutier dates back to the 5th century! At that time, it was the Benedictine monks who undertook the transformation of the unused wetlands of the island into salt marshes, with the aim of meeting the needs of their monastery: the Abbey of Saint Philibert. These monks carried out significant drainage works to create around fifty basins. Today, there are more than 3000 basins, known as "œillets," operated by around a hundred salt workers. This activity generates an annual production of nearly 3000 tons of salt, including 150 tons of fleur de sel.