Chef Michel Noel
Member of the French Academy of Cuisine
I highly recommend the Fleur de Sel produced by Professor Telésforo Ramirez, into the saltworks of Colima, Mexico. this is a Fleur de Sel of rare purity. Most Fleur de Sel is slightly gray, and I was pleasantly surprised with its pure white color plus flavor.
I would say that the Fleur de Sel is like a great wine: each has its own personality. This salt can be served with any type of cuisine, but its maximum enhancement occurs with the following foods: eggs, vegetables, meat and fish grilled, the beef stew meat, fatty goose liver, etc.