After researching Robuchon's pomme puree (mashed potatoes), his recipe states to use fleur de sel and after using it, I can see why he likes it so much. The salt crystals are almost like hollow little spheres that when eaten provide a satifying little crunch. I have used this on my mashed potatoes for about a year now and I can't imagine how or why I would ever stop. They're absolutely delicious and need to go in your pantry. Get a bag and stick it next to your other salts so the next time you do mashed potatoes, you can add this little treat.
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