Flower of Salt

Fleur de sel is not a salt like the others. It is the noblest and most delicate form ofsodium chloride (NaCl)crystallized naturally on the surface of salt ponds. It does not come from a plant or a tree, but from aancient process of harvesting sea salt, transmitted through the centuries, first in the Mediterranean, then in the coastal regions of Asia.

Its name comes from its shape: fine, irregular crystals, reminiscent of tiny petals. In the West, fleur de sel first appeared inFrance in the 9th century, particularly in the salt marshes of Guérande. Long reserved for royal tables or apothecaries, it was appreciated for its rarity, its whiteness and its finesse in the mouth.

Over the centuries, this know-how spread to other regions of the world, notably to Cambodia,introduced during the French protectorate era, then integrated into local practices in the coastal areas ofKampot and KepThe exceptional natural conditions of this region - warm climate, low humidity, high salinity and regular wind - make it an ideal place for the formation of this mineral flower.

Even today, the harvest is still done manually, respecting the gestures of yesteryear. Each crystal isan encounter between the sea, the sun, the wind and the human hand.

As a final touch

Sprinkled just before serving, it enhances dishes without overpowering them. On fish, roasted vegetables, grilled meat, or a crisp salad, it adds depth, brightness, and character.

In desserts

It creates a subtle balance in sweet recipes, highlighting dark chocolate, caramel, or fruit. A hint is enough to enhance a ganache, shortcrust pastry, or homemade compote.

In plant-based cuisine

It reveals the raw flavors of vegetables, grains, and legumes. On warm lentils, carrot puree, or hummus toast, it adds structure and vitality.

Unexpected chords

On fresh cheese, a ripe avocado, a slice of mango or a square of 80% dark chocolate, fleur de sel creates powerful and surprising sensory combinations.