The task of harvesting delicate, geometric, translucent salt from the marshes on the rugged coast of Brittany in France requires a gentle touch. The tender, hand-harvested crust of fleur de sel de guerande has a pure, delicate flavour, making it the most highly-prized of all salts. Its large flakes transform strip steaks, breaded chicken and burgers and punctuate baked goods when stirred into brownie batter or sprinkled on top of oatmeal cookies.
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