Fleur de Sel from Guérande – 125g

Fleur de Sel de Guérande – Le Paludier

Fleur de Sel de Guérande Le Paludier is the finest Fleur de Sel from France. The Fleur de Sel from Guérande Le Paludier is carefully harvested in the salt pans using traditional craftsmanship. The profession of Paludier is passed down from father to son, preserving the knowledge of the art of salt harvesting.

The fine crystals, which form through the natural concentration of salinity in shallow basins of the salt pans by sun exposure, are crisp and delicate, white and rare, and of excellent quality. The unique salty taste of Fleur de Sel from Guérande and its trace element content are appreciated by gourmets and chefs.

The hand-harvested salt of the best quality is ideal as a finish or finger salt on meat, fish, vegetables, salads, on a breakfast egg, and on foie gras.

Le Paludier de Guérande – Fleur de Sel from Brittany

Le Paludier de Guérande was founded as a local company in southern Brittany in 1975 by Monsieur Boirdic. The production facilities are located in Batz sur Mer on the edge of the salt marshes. Le Paludier markets Fleur de Sel de Guérande from around 90 independent Paludiers, the salt workers. In the salt marshes of Guérande, sea salt is still harvested today as it was a hundred years ago, skimmed off by hand according to old tradition and mostly passed down from generation to generation.

The Bourdic company restores and maintains the salt pans with the help of the Paludiers and looks after a total of approximately 2,200 hectares of salt marshes. The Guérande salt marshes are protected areas within the communes of Guérande, Batz-sur-Mer, Le Croisic, La Turballe, Mesquer, St-Molf, Le Pouliguen in the Pays de la Loire region. The annual harvest of Fleur de Sel in the sea salt pans on the Atlantic coast in western France is subject to strong fluctuations, as a perfect interplay of wind and sun is required for Fleur de Sel to form. On hot, windy days, Fleur de Sel forms as a thin layer, which is painstakingly removed from the salt fields by hand with a long wooden shovel. Afterwards, the Fleur de Sel – the salt blossom – dries in the sun. About 600 tons are harvested in good years.