Pure, natural and additive free, fleur de sel de Guérande IGP has made a name for itself as an exceptional table salt. The artisanal methods used to harvest the salt require patience and know-how.
What you need to know
Fleur de sel de Guérande PGI is delicately harvested from the salt marshes of the Guérande Peninsula. These marshes, still operated by local families, continue to use artisanal techniques that have been passed down through generations. The salt farms consist of clay ponds called œillets. The salt farmers or paludiers maintain the œillets through the winter and then in spring, channel the seawater into the ponds. As the water in the œillets evaporates naturally, due to the effects of the sun and wind, it becomes more concentrated in salt, transforming into a brine. At this point, the salt begins to crystallize. In the case of fleur de sel, crystallization occurs on the surface of the water, encouraged by the wind. It is harvested from the start of the warmer weather through to late fall, weather permitting. This process is carried out in late afternoon, before the evening dew settles, very gently as the fleur de sel is fragile. A kind of skimmer called a "lousse" is used to "pick" the fleur de sel (flower of salt) without breaking it. It takes a meticulous, precise action to prevent the salt from falling to the bottom of the pond and the skimmer from touching the clay and dirtying the salt. The salt is then strained before being sold.
Fleur de sel is rich in trace elements and mineral salts. It has the advantage of having a lower sodium content than gray salt.
How to use
Tasting tips Fleur de sel de Guérande sea salt PGI
Fleur de sel de Guérande sea salt PGI adds depth to almost any dish: raw radishes, a slice of part-cooked foie gras, a chocolate mousse… When added at the last minute, just before serving, it lifts flavors and adds a little crunchiness.
Savory: grilled meat, steamed or raw vegetables
Sweet: chocolate, caramel, fruit salad.