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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

Baratte Butter With Guérande Sea Salt

“Located in the heart of Cornouaille, the Laiterie Le Gall dairy has been making butter in barrel churns since 1923. We add an exceptional ingredient to our butter: Guérande sea salt. Our master butter makers use these fine salt crystals as part of a slow, carefully controlled process. Using slowly aged cream, it takes nearly 24 hours to make 1 kg of Reflets de France Beurre de Baratte butter.“

Laiterie Le Gall, Quimper

Reflets de France Salt Cellar

“Between 854 and 859, several salt marshes on the Guérande Peninsula were donated to the monks of Saint-Sauveur-De-Redon. Today, the salt marshes are harvested by salt workers known as paludiers. Their way of working has barely changed since the time of the monks. Sea water passes into the salt marshes during high tides. It moves slowly forward and settles. The salt in the water gradually becomes more concentrated as the water reaches the final ponds, known as œillets, or “eyelets”. In the œillets, the effect of the sun and the wind cause further concentration of the salt, until it reaches saturation point and then crystallises. Every day, the salt workers harvest the coarse salt at the bottom of the œillets with a tool known as a las – a kind of wooden rake. The salt is then dried and ground to produce fine salt.”

Les Salines de Guérande Cooperative