I prefer Maldon salt over the French fleur de sel (which seems to be a tad wetter). I like the big flakes which works so well as a finishing salt. I always have a reserve box so I don't run out of Maldon. I found a small Maldon sea salt refillable tin at Sur la Table which I always carry this my purse for when I'm eating out because most restaurants only have the ubiquitous shaker of (Morton ?) iodized salt. I was pleasantly surprised that Michael Symon's Lola Bistro has it and brings a little Maldon salt cellar to the table.