Brand of fleur de sel?
I have a new favorite fleur de sel called Pangasinan Sweet, from the Philippines. This discovery comes to a big fan of the classic fleur de sels from Brittany, France. I have some from Guérande, Ile de Ré, and Ile de Noirmoutier that are great, though my Ile de Ré is from a very small producer and is probably the most elegant. However, Pangasinan is, in some ways, in another category. The physical qualities of a Brittany fleur de sel is there: high moisture content giving the salt a soft and supple body, enough trace minerals to lend mildness, and nice, irregular granular crystals to give complexity. But the family resemblance stops there. Where Brittany salts have a minerally, briny, and slightly sharp flavor, Pangasinan Sweet is round, warm, and faintly sweet. In addition the crystals can be somewhat larger, but are also very jumbled and complex, making for a spectacular crunch. This sea salt brings great depth and richness to anything suitable for finishing with fleur de sel: cheeses, veggies, fish, meats, pastas, etc. People freak out when they taste it for the first time.
--Mark Bitterman, Selmelier at The Meadow
3731 N Mississippi Ave, Portland, OR 97227