Smoked fleur de sel is made according to the same smoking know-how that we use for our smoked salmon. Specialised in this subject since the 1930's, Petrossian wanted to use this process to give salt a similar flavour. The salt is smoked at a very low temperature for more than 10 hours in our traditional wood ovens. This fleur de sel is harvested by hand in the summer from the very top layer of the salt marshes in Camargue. It will give a lovely smoky touch to fish, salads, raw vegetables, sauces, grilled meats or even certain cheeses like mozzarella.