Fleur de Sel l'île de Ré IGP 1 kilo

If you only use Fleur de Sel on the occasional steak, a small bag can last quite a while. But in a professional kitchen or with an enthusiastic home cook, it suddenly disappears surprisingly quickly: over vegetables, fish, meat, eggs, potatoes and salads.

That is exactly what this bucket is for. You are not buying a different quality, simply much more of the same artisanal salt.

Fleur de Sel forms as a delicate layer of crystals on the surface of the salt marshes. These fragile crystals only appear with the right combination of sun, wind and evaporation.

The sauniers carefully collect this layer by hand before the crystals sink. This keeps Fleur de Sel lighter, finer and subtly crisp in texture.

On Île de Ré, salt production is not an industrial process hidden away behind closed doors. The salt marshes are literally part of the landscape, and the harvest is still carried out by the sauniers themselves.

The salt is not washed out and no additives are used. Since 2024, Fleur de Sel de l’Île de Ré has also officially carried the European IGP designation for its geographical origin and traditional production method.

Fleur de Sel is valued above all for the combination of salinity and texture. The thin crystals provide a brief, gentle crunch before dissolving into the dish.

So do not use it as ordinary cooking salt. Fleur de Sel is at its best as a final seasoning, when the texture and crystals can still genuinely be noticed.

Fleur de Sel is ideal as a finishing salt. Sprinkle it over the dish just before serving so the crystals retain their texture.

Good bread, a beautiful Extra Virgin olive oil and a few crystals of Fleur de Sel perfectly demonstrate why great ingredients need very little explanation. The oil brings fruitiness and mouthfeel, while the Fleur de Sel adds salinity and a subtle crunch.

No gift packaging and no small quantity, just a generous supply of a product that is constantly useful in a good kitchen. The resealable bucket keeps the salt practical and contained, making this format especially interesting for professional kitchens and anyone who uses Fleur de Sel regularly.

In our Olijfolie Academie we explain in more detail how Fleur de Sel forms, why the crystals differ from ordinary sea salt and why Extra Virgin olive oil and Fleur de Sel work so well together.

Once you get used to using Fleur de Sel as a finishing salt, you quickly discover that 125 grams is not actually very much. This 1-kilo bucket solves that problem simply: the same artisanal Fleur de Sel de l’Île de Ré, but in a quantity that suits a kitchen where real cooking happens.