French Salt — Sel de Guérande
All salt is not created equal!
For my 50th birthday, Richard took me to France and signed us both up for a week of cooking classes at the Kerrouet House, located in a very small village in the Brittany countryside. During the week we were there, in a 16th-century house we learned how to cook 37 dishes “a la francaise” — and for any that called for salt, gros sel de Guérande was used. With its lower salinity and mineral quality, it brought out flavors in a way that was both subtle and profound, showcasing the very best in every ingredient!
The History of Sel de Guérande
Guérande is a medieval town in Brittany, a region in the extreme northwest of France jutting out into the Atlantic. Once a Celtic nation, Brittany was absorbed into France in 1533. Sel de Guérande, or Guérande salt, is produced in this region.
The history of this chunky grey salt is fascinating: Harvested from tidal salt marshes in Northwest France since the Iron Age, the system of its collection from Atlantic waters to the finished product was codified in the 10th century by local monks.
In 1988, an agricultural cooperative was created to protect the area from large-scale corporate exploitation. The salt-making process involves preparing pools of salty water, removing mud, and retrieving crystals as the water evaporates. Every year, tons of salt are harvested by hand from over 5,000 acres of protected wetland. This quality product is appreciated for its taste and its high magnesium and trace element content.
What makes it significant?
Many other salts are often highly processed and, as a result, are stripped of minerals and much sharper in taste. They lack the depth and complexity of flavor that sel de Guérande brings. It’s a subtle difference, but once the flavor profile of Brittany’s salt is experienced, it’s hard to go back.
For that reason, sel de Guérande is now a staple in our kitchen, always parked next to the stove in an antique mortar.
We use it in everyday cooking, sprinkling it on roasted vegetables to amplify their flavor, adding a pinch to dishes like Poulet au Pot to season the broth just right, or finishing off a batch of fresh bread with a light dusting before it goes into the oven. I also love using it in a classic Salade Niçoise, where its mineral flavor elevates the freshness of the ingredients, especially of the tomatoes and tuna! Or simply irresistible sprinkled on buttered toast. Every time we use it, we’re reminded of our experience at Kerrouet House and our love of France and French cooking!
Want to experience the unique flavor of Sel de Guérande in your own kitchen? Discover our selection of authentic Brittany salt — click here to shop now!