This is the French name for the first harvest of salt produced in the coastal regions of France by evaporating seawater in a series of ponds. Harvested by hand, fleur de sel is prized for its crunchy texture and delicate taste. Full of minerals, this expensive salt is used only as a condiment, not for cooking. The most famous fleur de sel comes from the salt marshes of Guérande and the islands of Noirmoutier and Ré. While the salt is traditional with marrow bones in France, and good sea salt can accompany them. Maldon salt, a flaky-textured English salt, also goes well with the roasted bones and parsley salad.
This information is excerpted from Bones by Jennifer McLagan and can be purchased here.