French salt is a fine product, that has been produced since the Middle Ages. It is produced on a large scale, and is used in cooking. There are several types of french salt, and each has its own unique flavor. Some of these are: Grey sea salt, Tamise de Guerande, Croute-en-sel and Velvet de Guerande.

Origins

The history of French salt has a very long tradition. Traditionally, the people of France used sea salt to season their food. It was a natural preservative.

In the 19th century, salt marshes were a popular spot for gathering salt. Women would collect it from the flats and carry it back in a heavy bowl balanced on their head.

During the Middle Ages, French kings and monarchs started taxing salt. This led to rampant smuggling. Salt taxes were often unfair and haphazardly enforced. Ultimately, the taxation caused social unrest.

Throughout history, the French have always been major producers of salt. However, the situation worsened in the 18th century when King Louis XIV monopolized the supply of salt. Hence, the population of France was forced to purchase more salt than it needed.

By the 1800s, the government reinstituted a salt tax. The new “salt duty” required all French people over the age of eight to buy a minimum of seven kilograms of salt every year. Some regions were exempted. But the tax was still a thorn in the side of the French people.

Many patricians insisted that every man had a right to salt. But the working class was also in a fight for their voice. They had to pay a higher salt tax than the upper class.

By the time the Revolution broke out, the gabelle had become one of the main reasons for the revolt. Consequently, the gabelle tax was voted down.

Despite the hardships of the early twentieth century, the salt industry of Noirmoutier was booming. In the 1940s, refrigerators were invented and the industry began to decline.

Today, fine grain sea salt is produced without refining. It is light, tangy, and has a delicious briny taste.

Tamise de Guerande

It is no secret that Guerande in the French department of Brittany is known for its salt marshes. The most obvious benefit of these salts is that they have a high mineral content. This makes them a natural choice for adding flavor to dishes.

Using a good quality Tamise De Guerande in your cooking is an ideal way to achieve the desired result. The salt is harvested from the same ponds where Fleur de Sel is found. Known for its superior quality and taste, Tamise De Guerande is perfect for finishing off casseroles and breads.

The best part is that the mineral content is not diluted. This means that you can enjoy the benefits of a fine grain sea salt without the high sodium levels commonly associated with table salt. Another tidbit about this particular salt is that it comes in a range of shades of grey. You can even try it in a spice and seasoning blend. Aside from the obvious use in the kitchen, the tiniest of grains can be used to top off your beverages.

One of the most coveted salts to be found in a high-end restaurant is the Fleur de Sel. These salts are produced using a very specialized process. Unlike the common salt, which is mined by a variety of techniques, this particular salt is hand-harvested from a very specific location. With a unique and recognizable snowflake shaped shape, this mystical salt has been a culinary aficionado’s best friend for centuries.

Tamise de Guerande is one of the most popular varieties among French salt farmers. This salt is the best of the best. As such, it is often found on the top shelves of gourmet retailers.

Velvet de Guerande

Velvet de Guerande is a super fine gray salt that is a delight to cook with. It is a natural salt that is harvested in the Guerande region of France. This salt is also a great additive to handmade soaps. The best part is that this all-natural salt requires less salt to get the desired effect.

Velvet De Guerande is a good choice for those who are looking for something a bit more refined. This salt is also certified organic, making it a great choice for those who wish to buy a product that is pure and natural. Despite its name, this sea salt is not entirely free of preservatives, although it is the most natural salt you will find. You should expect to see a shelf life of at least two to three years.

Velvet De Guerande may be one of the more expensive salts, but it is not without its charm. The best thing about this salt is that it has a distinct taste. Aside from its savory flavor, this salt is great for enhancing the taste of any dish you place it in. For instance, try topping your favorite cheese with this salt and you will be in for a treat.

Another fun fact about this salt is that it is the first to ever have its logo on the box. However, it has been around for a long time and has not been beaten to the punch by more recent competitors. Among its attributes, this salt is said to be the most finely ground, with a moisture content of just over 60 percent. This salt is also perfect for a gentle exfoliation.

Grey sea salt

French Grey Sea Salt (also known as Sel Gris) is harvested from clay-lined salt ponds in the Guerande region of France. The salt is then stone ground, resulting in a delicate, moist salt with a gentle grey color. It is excellent for finishing dishes, including soups, salads, stews, and chowders.

Unlike other salts, it is unrefined, untreated, and does not contain additives. The natural salt also retains trace minerals. These nutrients are essential for good health.

Several commercial producers add harmful additives to their products, but you can find natural sea salts that are pure and delicious. Many commercial producers don’t use metal instruments for harvesting the salt, instead using wooden tools. Traditional methods include the use of wind, seawater, and the sun.

This artisanal salt is harvested by hand from a salt pond in the Guerande region of France. It is then processed by humans, which produces an exquisite, flavorful salt.

Depending on the salt’s grain size, you can use it for everything from cooking and baking to finishing hearty meals. It has a supple, moist crystal that is ideal for use with all types of foods.

Unlike other salts, it contains no additives and no preservatives. Instead, it has a unique mineral flavor and is naturally gluten free.

Sel Gris is one of the most recognizable gourmet salts. It is the salt of choice for many top chefs in France.

The crystalline, moisture-rich texture of this salt is perfect for sprinkling on vegetables, meat, and salads. In addition, it’s an ideal replacement for coarse salt.

French Grey Salt is available in resealable plastic bags. It’s certified by Nature et Progres, one of the most demanding organic certification bodies.

Croute-en-sel

Croute-en-sel is a cooking technique which is used to prepare aliments. It is used around meat, fish and poultry. This cooking method is quite popular in some parts of France.

There are several different croute-en-sel recipes. They vary in preparation and flavors. Some are easy to make and others are complicated. The most popular recipe is a simple one that is enjoyed by seafood lovers.

To prepare the dish, you must have the following ingredients. You can choose to use sel de Guerande, a 100% natural salt. Aside from seafood, other aliments benefit from a croute-en-sel: fruits and legumes.

Croute-en-sel is an efficient way to cook large pieces of meat. The advantage of this cooking method is that the meat does not lose its flavor.

However, you must be careful when preparing a croute-en-sel. It is recommended to purchase high-quality sel.

During the preparation process, the skin of the fish should be removed. Afterwards, the pate is sliced in half. Before serving, the croute should be brisee. This ensures that the crust will not get stuck in the aliments.

Croute-en-sel may also be cooked with fresh oeufs and farine. When using oeufs and farine, the cuisson will be more stable, which is important for long-cuisson preparations.

If you want to add more flavor to your croute-en-sel, try customizing the melange. For example, you can replace the farine with white d’oeuf. Moreover, you can omit the grasses and pepper.

You can also serve croute-en-sel with carottes braised with orange sanguine jus. It is an impressive dish to serve your guests.

Another croute-en-sel recipe is a simple one from Alain Passard. This is a simple dish that requires three hours in an oven.