Product origin




Salt flower from Guérande

“The Saint-Sauveur-De-Redon monks were donated several salt marches on the Guérande peninsula between 854 and 589. Today, these salt marshes are run by producers called “paludiers” (salt-workers). Their techniques have barely changed since the monks’ time. Salt water is let into the salt marshes at high tide. It moves slowly forwards, settles and gradually becomes increasingly concentrated in salt until it reaches the last pools, called eyelets. In the eyelets, the sun and wind help the water to evaporate until saturation. Fine, light, salt crystals float on the surface in plates, called salt flowers. They are rare because production is low. The salt flowers are harvested using a special tool called a “lousse,” which scrapes the salt off the surface. This salt can be used in exactly the same way as table salt, but its taste is unique. We recommend sprinkling it over your dishes just before serving. Its crumbly, slightly damp crystals make it the ideal accompaniment for meat, salads and boiled eggs.”

Les Salines de Guérande Cooperative