Fleur de Sel from Ile de Re by Esprit du Sel (5.71 ounce)

You do not need much. Just sprinkle a little after you have grilled your steak . YUMMMMM !

In opening and closing the lid it did start to clump, but that is good, it means that it has magnesium which helps water and therefore oxygen into the cells for energy to be created.Much much healthier than regular salt.I take a pinch on my tongue before a glass of water

That Fleur de Sel taste you're craving at a really reasonble price -- just DELICIOUS.

I'm so glad that I found this online at Amazon, I have a recipe that called for this particular kind of salt, and I'm glad to say that it worked perfectly in the recipe.

This sea salt packs a lot of flavor into every little pinch! It’s a coarse sea salt and just a little bit goes a long way towards giving a flavor boost to your dish. Great for use in sauces, on roasted vegetables or on meat to season it. I normally use a different brand, but with the pandemic it was unavailable, so I decided to try this one since it’s from the Ile de Re. It’s a winner and I will definitely purchase it again. This is a high quality product.

My late Mother bought me this years ago. At the time, I had no idea what to use it for, so I started using it the way anyone would use regular salt: baking, seasoning soup, etc. OH MY. Now I know better... this is the BEST fleur de sel for making SALTED CARAMEL SAUCE.In case you're wondering, the reason is that it keeps its crunch, even when cooked (as it is, slightly, when added near the end of the sauce-making process): nothing labeled "sea salt" is even remotely the same as "fleur de sel".If you're going to make something special, and it calls for "fleur de sel", save yourself the headache and get the right product to begin with. This one is PERFECTION.(Use the recipe at baked.com -- given for the "sweet and salty brownie". You're welcome.)

My favorite!

The most important thing about using finishing salt is to use almost any good quality salt in the right amount for your tastes. Buying expensive salts is a waste of money.Each of these specialty salts has its own size grind or crystal, and that makes it important to learn how much of it to add to food. For example, if you think that Morton's Kosher Salt makes things too salty, then use less of it.As for crunch, that only applies to dry foods. This salt and all the others I've seen dissolve on contact with moisture, and thus there is no crunch.Developing your own seasoning blends that include salt but are not dominated by salt is a good choice. Try that for big improvements in flavor, and when done well it enhances but does not change the flavor of the food.