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Saturday, 13 June 2020
Fleur de sel & bons vivants - Terroirs de gueuletons
It had to happen, our pair of bons vivants Arthur and Vincent learn all about Salt. Yes, salt.
They visit the Atlantic island of Noirmoutier; famed for its salt, potatoes, oysters, and salicorne. The 'farmers' produce two types of salt; Gros sel (scraped from the bottom), and Fleur de sel (carefully lifted from the surface). They explain the difference that an East or West wind can make to the salt; apparently an East wind produces a drier salt!
I buy the greyish damp Gros sel for cooking, and the drier white Fleur de sel salt for sprinkling, I should add that I always keep about 5 or 6 different types of salt in the house; each has its use.
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The only salt we buy is either coarse salt, for olives and 'stuff' and fine white for cooking. I did buy pink Himalayan once. Wasn't impressed.
ReplyDeleteGreyish damp salt sounds rather nasty. None of that here. We do have grandmothers that gather salt off the rocks down in the Mani, and somewhere else.
Your guys are wonderfully entertaining once again, whatever they're saying. And a good time was had by all.
The Greyish salt is actually very nice. It has a very natural feel about it; it's mostly used for cooking. The fleur de sel is for sprinkling on your Moussaka.
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DeleteMaldon. Sea Salt - Flakes. Best of British.
ReplyDeleteU
Smoked Maldon seasalt - even better
DeleteFleur de sel de Noirmoutier; amazing!
DeleteI have a perhaps naive question... but can salt go bad? I have 2 jars of Himalayan Pink (one says Best By 2/2017?? and one 4/2021?? Both given to me as gifts. I have never used either (I like kosher salt and sea salt).
ReplyDeleteI'm sure they'd both be fine. Mined salt has been underground for centuries, and it seems OK. Himalayan Pink sounds very trendy; you should use them.
DeleteOh for a palate able to distinguish different salts.
ReplyDeleteI think the difference is mostly visual, but there is a difference in taste.
DeleteI've always found it fascinating how they harvest the different salts. I seem to use more of it in cooking these days.
ReplyDeleteI find the whole business of salt harvesting fascinating. It's such an ancient craft, that we take for granted.
DeleteI've always thought salt is salt. But then we don't add it to food so I am hardly an expert.
ReplyDeleteI even have a pack of 'Outback Salt' in my cupboard, which I'm told is very good.
DeleteI keep a few types of salt but ration my pricey fleur de sel! Special occasions only, haha ... I've visited a salt lake in an Ancient Land and it was quite a sight. Dazzlingly white, as you may imagine.
ReplyDeleteI've never actually visited one, but I would love too. I have to make-do with the product.
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