French Salt

French salt is made in two different ways. There is the Gris de Guerande, and there is the Fleur de Sel. These salts come in flake form and in slab form, and each is a delicious treat.

Guerande salt flake

If you are looking for a sea salt that will enhance your dishes, look no further than French Guerande salt flake. It is a unique finishing salt that is both organic and natural. The evaporation process used to produce it is both gentle and sustainable. This salt is harvested by hand, and is unrefined and free of additives. Combined with the sun, wind, and traditional savoir-faire, the result is a salt that is a great finish to your meals.

Originally, only women were allowed to gather salt from the salt marshes. They carried the salt on their heads, and the marshes covered about 1200 hectares in the early 1500s. Today, five of the old salt marshes are still in operation. These are used to harvest the rare Fleur de Sel, which is a crystallized form of salt that is naturally formed on the salt evaporation ponds of the region.

True Fleur de Sel is harvested once a year, when the weather conditions are just right. This salt is extremely delicate, making it ideal for use as a topping for your favorite dishes. In addition, the mineral content is extraordinary. With its mild flavor and extra nutrients, this salt is ideal for salads, seafood, and grilled meats.

The production of Guerande salt flake is done by a co-operative called “Les Salines de Guerande”. It is produced by hand, and the entire process is additive-free. Since 2012, this salt has been given a Protected Geographical Indication (PGI) status. This makes it the only sea salt in France that can enjoy this quality guarantee.

As a PGI-protected product, this salt is guaranteed by the European Union. Although it cannot get an organic label due to regulations, it is a natural product that is a pure gift from the ocean. You can use Guerande salt as a seasoning for your favorite foods, or you can melt it for use in cooking.

For thousands of years, the Celts have been using sel gris as a cooking salt. Today, it is a favorite among chefs all over the world. Sel gris is a grey-colored salt that is a light, moist, and rich with minerals. After it is harvested, it is dried slowly and ground into fine powder.

Currently, there are more than 15,000 crystallization ponds in operation at Guerande. Some of the ponds date back to the Carolingian dynasty in the eighth century. Others are from the 10th century. Most of the ponds are still in operation today, and they have been saved by the dedication of the salt workers.

The salt workers of the Guerande area are the guardians of a unique heritage, and they continue to preserve the knowledge and tradition of this craft. Traditionally, the salt works were passed down from generation to generation. Even though they were overtaken by real estate development and tourism in the 1960s, the people of Guerande have been able to maintain their saltworks.

Fleur de sel

Fleur de sel, or “flower of salt,” is a very special type of salt that is often referred to as the ultimate sea salt. Its delicate texture and unique flavor can really enhance your dining experience. Whether you are looking to add it to your next culinary endeavor or simply want to spice up a dessert, you are sure to appreciate the unique flavors of this French salt.

It is considered a natural source of magnesium chloride, potassium, and zinc. It is also a unique sea salt that can be harvested by hand. The unique crystalline structure of this salt is what makes it different from other types of salt. When dissolved, it has a beautiful crunch and a hint of muskiness, which is the reason it is so popular.

Fleur de sel is the ideal finishing salt for any meal. With its subtle flavor, it can add just the right amount of kick to an oatmeal or a broiled steak. As a garnish, it is especially beautiful on a plate of caramels or chocolate.

It is a very rare salt that can only be produced in small quantities. However, its distinct flavor and unique texture make it a favorite among chefs all over the world. Traditionally, it is sourced from the coasts of Brittany and Guerande in France. Other places where it is harvested include the islands of Noirmoutier and Batz sur Mer off the Western coast of France.

There are several different types of Fleur de Sel. It can be found in four main regions of France. Those areas include Brittany, Guerande, Camargue, and the Isle of Re. Each of these regions has its own distinct qualities. In Brittany, fleur de sel is typically gray. This is because the sea water that is used to create the salt is from the Atlantic Ocean. In Camargue, the Mediterranean Sea is the source of the salt.

It is also known as the “flower of salt” because of its flower-like formation in the salt crust. When the wind blows, the salt crystals form on the surface of the water. These salt crystals are collected with wooden rakes.

It is important to store the fleur de sel properly. It should be kept in an air-tight container and stored in a cool, dry, dark place. If it is too warm, it will melt. While it is not a common salt, it can be expensive. For that reason, it is important to buy from a reputable culinary source.

There are several other salts that are also available, including Himalayan Pink Salt. They are also very unique and a good alternative to table salt. Similarly, Kosher Salt is a great choice if you are looking for a salt that dissolves evenly in warm water.

Compared to other sea salts, Fleur de Sel is the most expensive. Generally, it can cost more than double the price of regular table salt.

Gris de Guerande

There are two major types of sea salt produced in the Guerande area of France. These are Fleur de Sel and Sel Gris. Both are harvested in the region, but each has a different origin.

Fleur de Sel is harvested from special salt ponds that are only accessible by boat. The salt is extracted using traditional methods that have been perfected in France over many years. It is then packaged in an FDA-approved resealable bag. This type of sea salt is used in many dishes including fish, potatoes, and salads. Fleur de Sel is also known as the caviar of sea salts.

The salt marshes in Guerande are where Fleur de Sel is extracted. The ponds are lined with clay, which adds to its flavor and nutritional value. As it evaporates, the brine is channeled to shallow salt pans. Some of the impurities are released and this ionizes the minerals in the salt. When the salt is harvested, the evaporation of the water creates a thin crust of salt that floats on the surface. Upon further evaporation, it turns to a greyish tint.

On the other hand, Sel Gris is harvested from the bottom of the salt marshes. These salts are known for their unique grey color and high mineral content. They are also less sodium-rich than other sea salts. In addition, they are a good choice for cooking and finishing. Their moisture makes them suitable for baking and preparing snacks.

Gros Sel (Gros Sel A) is a type of gray salt that is slightly more moist than other sea salts. It has a naturally umami flavor, thanks to the tiny particles of plankton that have remained on the seabed during the evaporation process. Moreover, it has a higher mineral content than other sea salts, making it an ideal finishing salt.

The Guerande area is home to one of the most famous salt marshes in France. Until the mid-1800s, these saline areas supplied most of the salt in Brittany. However, when Napoleon Bonaparte introduced a salt tax, this industry faded into obscurity. While the production of salt in the region continued until the 1960s, it was no longer profitable and many young people left the area.

Most Guerande salt is sold through a co-operative called “Les Salines de Guerande.” The members of this cooperative produce additive-free, unwashed salt that is gathered in a traditional manner. Le Tresor Sea Salts are one of the highest-quality salts produced in the region.

While Sel Gris and Fleur de Sel are harvested from different salt ponds in the region, their harvesting techniques are similar. After evaporation, the crystals are removed from the ponds by a wooden rake. If the rake is used properly, the crystals are sifted by hand, resulting in a delicate, yet highly fragrant salt.

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