Flower of salt
In the last few years, flower of salt has gained a certain reputation amongst food lovers. Very white, with fine, snow-like crystals and a very slight hint of violets, it enhances meals by bringing out the taste of even the finest dishes. Only a pinch should be used on raw or cooked food.
You’ll find examples of how it is used, from starter to dessert, in the RECIPES section on our site.
Flower of salt is harvested in the Guérande salt marshes, late in the afternoon during very dry weather. Under the combined effect of the sun and a dry east wind, a fine skin of crystals forms on the surface of the “œillets”.
This skin, which is a pure white as it has never touched clay, is carefully gathered by the salt workers using a special rake known as the “lousse à fleur”. The very special weather conditions and the small quantity produced make it a rare and much sought-after product.
Flower of salt has been recognised by great chefs as a great, flavour-enhancing treasure for many years, and is now available to everyone thanks to the work of Le Guérandais.