It is called the white gold of the kitchen, the caviar of the sea. The fleur de sel is this thin layer of crystals that are extracted from the surface of the water of the crystallizers (egglets). The salt worker or salt worker harvesting with a flat wooden shovel called “lousse” (sort of skimmer). The “Fleur de Sel” is formed by evaporation in hot weather and can windy. Its scarcity and its artisanal harvest make it an expensive product. Its friable and crunchy crystals melt quickly in foods and enhance flavors without burning them. In the kitchen, it is advisable to add it to season salads. It is also very popular with chefs, pastry chefs, and chocolatiers.