Le Guérandais Guérande Salt harvested by salt workers can take on different forms: coarse salt, which is recognised by its large grey crystals, fine salt, also known as ground salt, which also comes flavoured with herbs, seaweed and vegetables, and the delicate flower of salt, the “caviar of the marshes”.
All these products are sold in supermarkets, hypermarkets, specialist distribution networks and in the export market, and each, in its own way, helps to add flavour to our food.

Coarse salt
This traditional sea salt is naturally grey and guaranteed unwashed, unrefined and additive-free.
Rich in magnesium and trace elements, Le Guérandais Coarse Guérande Salt offers flavours ideal for traditional family cooking. You can use it for cooking all your dishes (pasta, vegetables), meat and fish in a salt crust, stocks and barbecues (Recipe ideas).

Fine or ground salt
Le Guérandais fine Guérande salt is an unrefined product that is simply dried and crushed to retain the pleasure of an authentic salt.
Rich in magnesium and trace elements, it is ideal for every type of use in the kitchen and on the table (Recipe ideas).

Flower of salt
Le Guérandais Flower of Guérande Salt is harvested with great care by the Guérande salt workers from the surface of the crystallisation ponds, using skills and a method that are over a thousand years old. Flower of salt is naturally white, rare and of an outstanding quality.
Its crystals are left uncrushed and unwashed to retain their naturally high quantity of trace elements.
The incomparable flavour of Le Guérandais Flower of Guérande Salt is particularly popular with gourmets and chefs (Recipe ideas).

Flavoured salts
Le Guérandais Fine Guérande Salt has also been developed in three delicate flavours:

• With herbs: it develops all the scents of the bouquet of aromatic plants that are added to it. It is ideal for seasoning vinaigrettes, vegetables and barbecues.
• With seaweed: with a subtle mix of three types of seaweed to give it a flavour of the sea, this salt will add delicate aromas to fish, shellfish, soups, sauces or even fish stocks.
• With vegetables: added at the end of cooking or used as a seasoning, it will delicately flavour all your vegetables, cooked, in salads or served raw. This subtle mix goes particularly well with tomato juices, pasta, rice, soups and sauces.