The crystallization takes place at sunset due to the cooling of the brine and this leads to the formation of small crystals of salt, rich in magnesium and potassium, which then remain on the surface creating a thin layer of minute crystals of salt.
Fleur de Sel is collected manually and does not go through any industrial processes. The harvesting takes place whenever the weather conditions are ideal, a sunny day, with high temperatures and little wind. If the crystals are not harvested in time, they would sink to the bottom of the basin once crystallized and would lose its properties. The harvesting is performed using a special pole called "lousse". The harvested crystals are then left to dry in the sun and in the wind in order to obtain a very limited production of pure Gourmet Salts without additives. No matter how much time goes by, these crystals do not stick together and their properties remain intact.