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Oct 17, 2006 08:52 PM

Fleur de sel

I recently received a jar of Fleur de sel. Do any of you have any suggestions on how I might use it or even specific recipes that utilize its flavor?

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  1. We tend to use it in "topical applications" for lack of a better term. Meaning that we'll use it sprinkled over vegetables, or salads or anything where you salt the food at serving. I use other salts for cooking (like in pasta water, vegetable water, soups etc).

    1. Definitely don't waste it by cooking with it! It's great sprinkled on just about anything right before eating. I keep a tiny dish of it on the table so that people can help themselves.

      1. I agree 100% with pikawicca. Don't ever cook with it, because it'll be a waste of will just taste like every other salt. However when it is used as a finishing salt (used after cooking) it tends to have its own distinctive taste and flavor.

        I love it sprinkled over heirloom tomatoes but unfortunately the season is over.

        It's good served as a condiment with the meats from a pot au feu or sprinkled on cooked veggies or perhaps even a simple salad.

        I love to sprinkle it on my french fries (:

        1. Thanks for the great input!!

          1. Fleur De Sel and caramels are a perfect pair. Sprinkle a bit on top of each cut caramel or sprinkle the salt on after you dip the caramels in melted chocolate (before chocolate hardens).

            2 Replies
            1. re: chocolate chick

              I bake a very fudgy brownie with dulce de luche added the last few minutes of baking. When they are cooled, I press some fleur de sel into the caramel. YUM!

              1. re: chocolate chick

                There was just a whole NYTimes article on salt and caramel. Made it sound AMAZING. I haven't had a chance to try it yet.