Our fleur de sel from the Isle of Noirmoutier, off the coast of Brittany, stands out from the others by possessing both high purity and high solubility, which makes it superior. It contains few insoluble elements thanks to the techniques used on Noirmoutier: a harvest every two days allows for better crystallization, and creates salt containing much less clay. The light crystals form a fine film on the edges of the salt ponds and float in small patches on the water. Delicately creamed off, it whitens in fresh air without changing, thus preserving all its iodine richness and other trace elements. Different from Mediterranean salt, Noirmoutier salt has a lower sodium and higher calcium content than regular sea salt, making it much milder and tastier. Use it sparingly to finish a dish. It is a natural complement for fresh raw vegetables, meat, fish, and salads. Try it sprinkled on fresh tomatoes.