Le Guérandais emerges from the swamp

For this first episode, we're off to Marseille! Our paludier Félix went into the kitchens of Bistrot Sassy to prepare a dish alongside chef Pavel Hug. Together, they brought out the flavors and sublimity of a typical Marseille dish, incorporating our Jardin Intense range of aromatic herbs crystallized in Guérande salt and Fleur de Sel. An original touch to bring relief and character to recipes!

Through these episodes, we aim to highlight the rich exchanges between salt producers and gastronomic players, while showing how our Le Guérandais salt fits into different cuisines.

And this is just the beginning... For future episodes, other salt growers will be hitting the road to explore new destinations and meet other talents, whether they come from the world of gastronomy, agriculture or other horizons.

Stay tuned!!

Cap sur Bayonne, between vegetable garden and seasonal cuisine!

After a first sunny stopover in Marseille, we're off to the South-West. Our paludière Élisabeth met Pierre Laporte, a passionate market gardener, who opened the doors of his family farm in Bayonne.

At the heart of the fruit and vegetable fields, Élisabeth discovered a world as rigorous as it is inspiring. Together, they discussed their attachment to the rhythm of the seasons, to the quality of raw produce, and to the pride of feeding locally. It was an authentic encounter, marked by sharing, common values and transmission.

This moment of complicity continued in the kitchen, where Pierre and Élisabeth combined their know-how around simple, gourmet recipes, featuring seasonal produce and our Fleur de Sel Le Guérandais, as the finishing touch.

Through this second stage, we continue our journey out of the marshes, meeting those who, like us, cultivate the taste and pleasure of eating well.

👉 The adventure continues very soon in the next episodes!

Cap sur Lille et sa célèbre Braderie! 🌿

After Marseille and Bayonne, it was salt marsh expert Arnaud's turn to head to Lille for the Braderie. There, he met Philippe Frénoi, two-time world champion of family fries and Welsh revisited, who opened the doors of his iconic food truck, Friterie Frénoi.

At the heart of the Braderie excitement, Arnaud discovered the secrets of the perfect fry: cooking with beef fat, masterful double-cooking, and a finishing touch with our Fleur de Sel Le Guérandais. Together, they shared their passion for the authentic taste and quality of local produce.

A tasty and convivial encounter, illustrating how our salt sublimates the emblematic recipes of each region.

👉 The journey out of the marshes continues, with even more great discoveries to come in the next and final episode!

For its last stop of the year, Le Guérandais leaves the salt marshes of Guérande for Benfeld, in the heart of Alsace and its emblematic end-of-year festivities.

A must-see town in the run-up to Christmas, Benfeld seduces with its market, warm traditions and generous gastronomy. An ideal backdrop to illustrate a new encounter between Le Guérandais salt and regional craftsmanship.

On site, Simon went to meet Julien Bottenmuller, artisan baker and creator of the Maison Botten bakery, passionate about his craft and authentic recipes. A friendly exchange, guided by shared values: respect for the product, a taste for work well done and the transmission of gestures.

Together, they prepared one of the region's most emblematic specialties: the pretzel.

In this traditional recipe, Le Guérandais salt naturally finds its place. Harvested by hand by the salt workers, it enhances the dough, reveals the flavors and adds that essential finishing touch to the Alsatian pretzel.

After the preparation, it's time for discovery and tasting: the pretzels were offered in the heart of the Christmas market, in a warm, gourmet atmosphere, true to the spirit of the festive season.

This stopover in Alsace once again illustrates Le Guérandais' vocation:
👉 to accompany artisans and emblematic recipes from regions all over France, by highlighting an original salt, the result of ancestral and cooperative know-how.

From marsh to table, Le Guérandais salt crosses territories and is part of local culinary traditions, always with the same demand for quality and authenticity.