Terre Exotique Fleur de Sel Madagascar 1kg | ūü¶ÜThe Bow Tie Duck Manila

Terre Exotique Fleur de Sel Madagascar 1kg

Pure and immaculate

Fleur de sel which trans¬≠lates to ‚Äč‚Äúflower of salt‚ÄĚ in French is a salt that forms as a thin, del¬≠i¬≠cate crust on the sur¬≠face of sea¬≠wa¬≠ter as it evap¬≠o¬≠rates. Fleur de sel has been col¬≠lect¬≠ed since ancient times as a salve. It is now used as a fin¬≠ish¬≠ing salt to fla¬≠vor and gar¬≠nish food and is high¬≠ly favored by food¬≠ies and big-time chefs across the world. The name comes from the flower-like pat¬≠terns of crys¬≠tals in the salt crust.

Tast­ing Notes from The Curator

Fleur de sel is one of those small but indis¬≠pens¬≠able touch¬≠es, like good qual¬≠i¬≠ty olive oil or fresh herbs, that changes an ordi¬≠nary meal into a culi¬≠nary expe¬≠ri¬≠ence. You may not want to use it every sin¬≠gle day, but there are cer¬≠tain dish¬≠es that will be marked¬≠ly improved when you do.

Fleur de sel typ¬≠i¬≠cal¬≠ly has a grain size between 0 and 4 mm. It is har¬≠vest¬≠ed man¬≠u¬≠al¬≠ly from the top lay¬≠er of the salt pan and is not processed after¬≠wards. It is dried nat¬≠u¬≠ral¬≠ly. As a result, pro¬≠duc¬≠tion is con¬≠sid¬≠er¬≠ably lim¬≠it¬≠ed. This explains why this type of sea salt is rel¬≠a¬≠tive¬≠ly expen¬≠sive com¬≠pared to coarse sea salt. 

Its moist and soft grain struc¬≠ture are what sets fleur de sel apart, mak¬≠ing it unsuit¬≠able for salt mills. Fleur de sel gets its unique struc¬≠ture and char¬≠ac¬≠ter¬≠is¬≠tic soft taste from its high min¬≠er¬≠al con¬≠tent (cal¬≠ci¬≠um and mag¬≠ne¬≠sium). Chefs often turn to fleur de sel to add a fin¬≠ish¬≠ing touch to their dishes.


Because of its del¬≠i¬≠cate nature and high¬≠er price rel¬≠a¬≠tive to oth¬≠er salts, fleur de sel isn‚Äôt meant for sea¬≠son¬≠ing a dish while you cook it. In no way should this salt be includ¬≠ed in the cook¬≠ing process. If you expose it to high tem¬≠per¬≠a¬≠tures, it will melt and lose its unique character.

Fleur de sel is meant as a gar¬≠nish¬≠ing or fin¬≠ish¬≠ing salt. 

Sprin¬≠kles of fleur de sel on any¬≠thing that needs a lit¬≠tle extra oomph right before it‚Äôs con¬≠sumed: eggs, sal¬≠ads, fish, meat, fruit, veg¬≠eta¬≠bles, and dessert that involves choco¬≠late and caramel. 

A Taste of the Indi¬≠an Ocean

It is a gen¬≠er¬≠al rule that the less refined or processed the salt is, the larg¬≠er the pro¬≠por¬≠tion of min¬≠er¬≠als and mois¬≠ture. By def¬≠i¬≠n¬≠i¬≠tion, Fleur de sel is the most com¬≠plex in flavor. 

Due to its nat¬≠ur¬≠al process¬≠es from ocean to your tables, Fleur de Sel is regard¬≠ed as the salti¬≠er of salts. Using this imme¬≠di¬≠ate¬≠ly deliv¬≠ers fla¬≠vor to the taste buds. 

No won¬≠der Fleur de sel has a rep¬≠u¬≠ta¬≠tion for tast¬≠ing like the ocean.

Chem¬≠istry might also explain the salty-sweet craze that‚Äôs put Fleur de sel on the map. Salt not only enhances the fla¬≠vor of ingre¬≠di¬≠ents like caramel and choco¬≠late, it inspires a chem¬≠i¬≠cal reac¬≠tion in our bodies.

Storage Instructions

Store in a cool dry place. 

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