Fleur de sel de Camargue is hand raked and harvested in southern France. The name “fleur de sel” (flower of salt) comes from the aroma of violets that develops as the salt dries. In the summer, the fleur de sel crystallizes on the surfaces of sea water where it is harvested by le paludier (salt farmer).

We also carry sea salts and coarse salts from Le Paludier in Brittany and Aux Anysetiers du Roy.

Aux Anysetiers du Roy was originally a restaurant in the old Paris quarter of L’Ile Saint Louis. The restaurant specialized in provencal cooking, using flavoursome oils, aromatic herbs and garlic. It was one of the first restaurants to offer grilled meats seasoned with herbes de Provence. Guests who dined at the restaurant were given a small gift upon finishing their dinner, a ceramic crock filled with herbes de Provence.

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