I think Selfridges sell it - dellicatessans are a good bet too.

Why not make your own?

As a chemist I can tell you that there is no difference between the stuff that Cerebos used to mine in East Durhamshire or Cheshire, and evaporated from the sea material.

Make my own fleur de sel?

Just to be clear, I have sea salt in the house, but this one is apparently scraped from the rocks that mermaids sat on or something like that.

If it's just sea salt, yes! You could even recrystallise table salt and get the same effect.

I had some Fleur de Sel - bought it after visiting Gironde in France where it's harvested (?) - when I got it home I discovered it was very dampish (wet) - I put it in the airing cupboard to dry it out only to discover that it should be kept in it's damp state.

 

Haven't a clue where you'd buy it local to you though - I'd go online.

 

What do you want it for? IMO - it isn't terribly different to run of the mill sea salt available at Sainsbury's and most other run of the mill supermarkets.

 

 

 

edited to add - just seen why you want it - I'd have thought normal 'sea salt' woild do. I've made a chocolate and toffee cake thingy with sea salt - it was good 

Oh I know I can recrytallise table salt, I remember doing experiments in infant school with salt, purple dye and string.

 

So basically the sea salt I have will do?

I don't know! I'm not a big salt consumer, but essentially it is all sodium chloride.

Me neither, but I will just use the sea salt I have.  Thank you.  I'll let you know how the salted caramels turn out.

I would not want to spoil your caramel preparation mind.

Trial and error. 

I love the expression "turn out" when used in a culinary setting. It reminds me of Johnny saying, "and if you are going to make these jam tarts, then I hope that they turn out like Fanny's."

 And we all know a man hates a jammy fanny. (well in most cases)

Joe, I've decided, you have recently brought out the worst in me. 

 

So at this point I will bring out a plethora of emoticons  

I'm sure that I haven't brought the worst out in anybody. I discussed strawberry jam on squiggles thread and neither she, yogi, or summer came out with material such as yours.

Yep I'm sure on Q.I. they sated it was all the same whether powdered or in crystal form.Just fashion really.

........ And they are right dirty cows, if I may say so.

Rachel Khoo was making choc' pud's with salted caramel centre on The Little Paris Kitchen this morning, she used fleur de sel but said you could substitute with coarse sea salt

I think the taste is the same but - using sea salt or Fleur de Sel adds a bit of texture as the grains of salt tend to be larger and you get an interesting and lovely crunch now and then. That's what my cake was like anyway.

 

Sorry ..............I'm rambling here - in a diet and having a bit of food fantasy