Located in romantic Batz Sur Mer, France Le
Paludier Guérande produces premium salts that are used in used in fine dining
establishments around the world.
On the Guérande salt
marshes, the salt is still harvested in the traditional way using ancient
methods that have been passed down from generation to generation. Sea water passes through a succession of “étiers” or
channels, to the salt marshes where it evaporates gradually. The salt contained
in the water is concentrated until it crystallizes and is ready for harvesting.
The tools used on the
salt marshes have changed little over the centuries. Skilled salt-workers use a
variety of tools depending on the type of salt they are harvesting. Coarse salt
is harvested using a “las”, which is a specially designed long-handled rake,
while Fleur de Sel is collected from the surface of the water using a special
kind of shovel called a “lousse”.
Le Paludier Guérande Grey Salt is a unique grey colored, coarse salt that is
hand-harvested using traditional harvesting methods. After harvesting, it is
simply dried in the sun. The grey color stems from its rich mineral content
that is retained from lack of refinement. It is excellent for everyday cooking
and also for creating popular dishes such as Beef Tartare and Salmon Gravlax. Le
Paludier Guérande Grey Salt is the salt
of choice when preparing the iconic Cod Fillet In Salt Crust.
Le Paludier Guérande Fleur de Sel is a
hand-harvested sea salt collected by workers who scrape only the top layer of salt
that forms on the top of the salt beds. Very rare and of outstanding
quality, the salt is collected with great care using a “lousse” and then simply
left to drain in the sun. This delicate
salt is comprised of moist, flaky and textured kernels that have more mineral
complexity than table salt.