Fleur de sel from the Noirmoutier region of France is known for its fine, highly irregular grains and mild brine flavor. This combination is well suited for potatoes, butter, or butter on potatoes. Or even better, duck fat on potatoes. Or if you don't have any potatoes on hand, try sprinkling it on a baguette slathered in butter and topped with a slice of prosciutto.
Since thisåÊfleur de sel is the finest of the French salts, with petite crystals, it makes it the best French fleur de sel for making salted caramels.