Fleur de sel is a rare, unrefined salt made in western France by evaporating seawater slowly in 2-centimeter-deep ponds. Fleur de sel is a salt that dissolves slowly, so its taste lingers in the mouth. But just about every step of the process to get this salt is difficult. Before harvesting, the wind has to be perfect. And during the harvest, salt producers need to be ready to collect the precious salt at any moment, or they won’t make a profit. Even if they seize the right moment, the salt has to dry for an entire year before it can be sold. In France it costs 230 times the price of table salt, and can sell for $420 per kilogram in the US. So, is it always worth it to produce fleur de sel? And why is it so expensive?
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10 Comments
You can collect sea water in a basket and put it in the sun to dry up. Remaining will be the same salt as this. I don't know why people in France and outside France are so stupid to pay 420$ for that?
It's salt😮
That's wild! The way the wind changes the salt texture and how it melts is something most people would never notice. He clearly has a deep love for his work, the salt pool's, and nature. I hope to be able to try his snow salt one day. Being able to visit and help create the salt would also be so wonderful.
Because it has the right image and idiots are willing to pay a lot of money for salt.
Very nice to watch and Cedric is the man i would imagine to sell such salt 🙂 I liked this video allot 😀
This shit is delicious on a steak
It's expensive because it's French, with High added value. The salt-making process is just the same as the rest of the world.
Chef here… the difference with fleur de sel is so subtle that it’s not worth the high cost over regular sea salt unless you want to proclaim you use expensive ingredients in your dish.
I bought that salt just to know what all the fuss is about. It tastes like any salt, its just more coarse and therefore a little harder to portion right.
Love it, it's delicious sprinkled on food.