Sea, sun, wind and craftsmanship come together to create this exceptional sea salt in a wetland long ago wrested by man from the Atlantic. Out of the clay soil came not only the salt marshes, glistening in the sun with their 7,000 crystallisation ponds, but all around them this ecologically unique, natural landscape with its very own protected flora and fauna. Between the headlands of Pen Bron and the coast of the quaint fishing village Le Croisic is a large reservoir that the supplies the ètiers, the channels of the salt marshes, with water in tandem with the tides. In the harvesting ponds known as oeilettes, the sun and wind cause the water to evaporate and the sea salt begins to crystallise on the bottom of the ponds. The salt farmer or paludier uses a kind of shovel known as a cimauge to drag the salt to the edges of the 10-40 cm-deep pond, where it is allowed to dry in direct sunlight for another day in special recesses. The bottoms of the oeilettes themselves must never be allowed to dry out completely, and therein lies the great art of the salt farmer: he works continually to regulate the water level perfectly and maintain a constant salt concentration in the channels and ponds – taking into account the weather, number of hours of sun and wind strength. Harvesting begins in June at the earliest and lasts until September, throughout the rest of the year the farmers are busy keeping the ponds clean and level. For cooking, Guérande salt is the most appreciated by cooks and great chefs in France and abroad. It can be used with a wide variety of dishes and preparations. Burned in recent months by the "battle of organic salt", the people of Re should be smiling again. The perimeter of this new PGI extends to the Ile de Ré alone. The Protected Geographical Indication also sanctuarises the ancestral gestures and know-how of the salt workers as well as demanding specifications and the traceability of their products.

The European Commission has just granted salt and fleur de sel from the Ile de Ré (Charente-Maritime) the benefit of a Protected Geographical Indication (PGI). "I can't believe it, but it's official," says Louis Merlin, president of APSIR, the Association of Salt Producers of the Ile de Ré. Health authorities in many countries recommend a reduction in salt consumption, however, it must be noted that they are talking about refined salt. This is not the same as sea salt. Guérande salt is a concentration of sea water, and contains less sodium chloride. A network of professionals from the hotel/catering trade and organisations working for the protection of the environment are on hand to help you discover and enjoy the many aspects of the Peninsula of Guérande –‘Le Pays Blanc’– the ‘white country’ as it is known around here. There are even outings available in the salt marshes in the company of ‘les paludiers’ or staff from the LPO (= group concerned with the protection of birds).Sel de Guérande” and “Fleur de Sel de Guérande” have been specially protected by the European PGI (protected geographical indication) label since 2012, which guarantees the origin and quality of salts from Guérande. Accordingly, the salt farmers of the “Les Salines de Guérande” co-operative produce unwashed, additive-free, regional sea salt by hand and under strict controls. This process, which began in 2009, required a great deal of effort from the hundred or so salt workers on the Ile de Ré. "I ended up forgetting the number of versions proposed, refined and modified," smiles Louis Merlin, who fought for a long time to obtain this distinction from the National Institute of Origin and Quality (INAO) and the European Union. "We are confident in our DNA. This PGI is a pillar for our identity, for the maintenance and development of our products," he says. Smiling again Coarse grey salt is also extremely suitable for an unusual cooking method: cooking in a salt crust. This consists of enclosing fish, poultry or vegetables in a mixture made of damp coarse salt, egg whites and sometimes herbs. Cooking is on a medium heat in the oven, for at least one hour, to give an unparalleled moistness and concentration of flavours. TRADYSEL grey sea salt (link to product) is recommended for this type of cooking. When a salt crystallises over a long period of time, it becomes hard and pure. When the crystallisation is recent, the grain is crumbly, porous and moist. The other elements contained in the moisture are trapped when it dries. The existence of an emblematic food product from the local area. This product must be well known and be of historical interest.

Table salt must include these two characteristics to excite the flavours of food on the tongue. Taste comes via the taste buds, but if you eat a salt which does not melt, or is hard, it won’t have a taste effect. TRADYSEL fine salt is suitable for this use. Te existence of an exceptional heritage on both an environmental and architectural front. Listed since 1996, the salt marshes of the peninsula, at the foot of the medival town of Guérande, provide a rich opportunity to observe unique examples of flora and fauna. Guérande salt also contains extreme halophile (salt-loving) micro-organisms (link to glossary), which contribute to its colour and aroma. The dunaliela salina is a micro algae which gives the characteristic pink colour to the mother waters, feeds artemias, which themselves give the rose colour to salmon and flamingos. In the salt marshes, the salt’s composition varies with the brine’s composition. The mother waters, in the dead end where the salt crystallises, change over the season, as the concentration of different cations increases up to saturation. At the end of good seasons, magnesium can be crystallised for example. In 1996 this region with so much variety in its natural heritage was awarded the much deserved recognition of a national quality label. Its quality product, its ecosystem management and the work of professionals were all rewarded.Different salts dissolve at different speeds and sometimes take time to disperse. Always go easy on the salt to start with – it’s better to add more later than to add too much. Temperature makes a difference as well: a dish that has been salted to taste whilst cold might be too salty after heating. Be especially careful with sauces and stews that reduce down during cooking; only add a very small amount of salt to begin with. Eating Guérande salt rather than refined salt meets our need for seasoning food whilst preserving us from the harm of certain refined products, recognised as being potentially dangerous for health in he long term. Following the example of their counterparts in Guéranda who already benefit from it, the salt workers of the region will be able to mention this PGI on their production in the next few weeks. "This sign of quality is really recognized by consumers. It's also very well identified, it's a great way to build notoriety," says Louis Merlin. Storage and transformation methods for TRADYSEL flower of salt and grey sea salt enable the natural, nutritional qualities of the sea salt to be preserved.

The salt is obtained by sun and wind evaporation and it is neither filtered nor cleaned thus it is free of pollutants from mechanical and chemical processes. This salt is composed of only 71 to 74% of sodium chloride (by comparison with most other salts are 98% sodium chloride), (ref: Dr Brian Clement). The remaining percentage is composed of organic minerals and trace elements (calcium, potassium, magnesium, iron, manganese, sulphur, zinc and other nutritive elements). This is why it is grey.

Product Questions And Answers

A cooking salt can be dissolved for cooking food, vegetables, fish, pasta or rice; for this we use coarse salt or grey sea salt. To obtain a heterogeneous salting in small drops of water or grains which melt on your tongue, this salt must readily melt, which is the case with TRADYSEL coarse salt. Delicate, tasty and aromatic the salt from Guérande is of an extremely high quality. It is 100% natural, that is to say it is not rinsed, not refined and a totally additive free. ‘La Fleur de Sel’ or ‘le Gros sel’ will always lend a delicious flavour to all your dishes.