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.