Texture and finish

Fleur de Sel or Flakes: which to use and what texture to expect

Both are finishing salts, but they don't aim for the same thing: Flor de Sal is delicate; Flakes add texture and presence.

Choosing my finishing salt View gourmet pack

Differences at a glance

Aspect Fleur de SelScales
Feeling Delicate, it melts smoothlyMore visual, with more texture
Best moment End of the dishEnd of dish
Dishes Vegetables, fish, eggs, dessertsMeats, fish, plated dishes, foie
Expectation Fine and fragile crystalHand-crafted scale with natural variation

It's not an industrial copy of Maldon

Another origin

Our flakes are born from spring salt, not from an attempt to replicate a specific brand. The value lies in the origin, flavor, and craftsmanship.

Natural variation

Artisan salts may vary in size and shape. This irregularity is not a defect: it is part of a process that does not use industrial molds.

How to use them correctly

Always add them at the end. If you cook them in a stew, you'll lose the texture that makes them special.

Less quantity

Start with a pinch, taste, and adjust. Finishing salt should elevate the dish, not overpower it.

Recommended products

Recommended finishing salts

Frequently asked questions

Common questions

Are the flakes the same as Maldon?

No. These are artisanal spring salt flakes and may vary in size and shape. We are not aiming for an industrial replica.

Which one do I use for meat?

Flakes work very well with meats because they add texture and presence to the finished dish.

Which one do I use for fish or vegetables?

Fleur de Sel and Flakes can work. Choose Fleur if you want a more delicate finish and Flakes if you want a more visible texture.

Can I cook with them?

You can, but it's not ideal if you're looking for texture. For cooking within the recipe, use Fine Salt.