French coarse sea salt from Guerande Le Guerandais-gros sel de Guerande - 1000 gr

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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. The Balzac novel Béatrix is set in Guérande, concerning Calyste, son of the Baron de Guenic, and his relations with characters based on George Sand, Franz Liszt, and Marie d'Agoult. Ref 5th volume: Y Historia genealógica y heráldica de la monarquía española1 de D. Francisco Fernandez de Béthencourt, 1904 dedicated to the title of Medina Celi

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. Ce sont ensuite des moines qui, dès le 10e siècle, construisent les marais salants (cf. photo) tels que nous les connaissons aujourd’hui. 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. Cooking with sea salt This salt is completely as nature created it - unwashed, unground, unrefined - nothing added or removed at all. Jean of Montfort, ( John IV) Duke of Brittany, demanded that the town be properly protected, by improving its fortifications. Work started soon after and continued for more than a century, with the town's architecture adapted to reflect the latest developments in siege and artillery.Unlike refined industrial salts, Le Guérandais Guérande Salt does not undergo any form of washing or chemical treatment, and nothing is added (anti-caking agent, flow improvement agent, fluorine, iodine or nitrite).

According to local legends, a Viking band arrived in Guerande in 919 determined to pillage the city. The Guerandais apparently took refuge in the collegiate church praying to St Aubin who apparently sent a sign giving courage to the locals who took up arms and drove out the invaders. [4] Viking warriors landing at Guérande on the coast of Brittany in 919 A.D. French manuscript illumination on vellum, c1100, Life of Saint Aubin / Miracula Sancti Albini, Abby de Angers Middle Ages [ edit ] Je pars donc du principe que le sel de Guérande – comme les autres sels marins – ne contient pas d’iode. In tests this Celtic salt has been shown to contain approximately 70% sodium chloride, leaving approximately 30% to be other minerals etc. This type of salt contains all the natural minerals that occur in the sea. Nothing is removed. It is said by some that even the act of grinding the salt can cause the loss of certain gases from inside the crystals. (from - Seasalts Hidden Powers by Jaques De Langres)Notre boutique vous propose des produits de Guérande AOP, en direct de petits producteurs. Nos mélanges de sel et Fleur de sel sont élaborés dans notre atelier de Saint Nazaire. Hydrater et nourrir la peau en profondeur, la radoucir, la revitaliser, la restructure, effet cicatrisant… (Aloé issue de l’agriculture biologique). Very badly damaged during the Breton Wars of Succession, the Collegiate Church was restored in time for the signing of the first peace treaty in 1365. Various building projects succeeded one another until the 18th century, improving and adding new features: choir and chevet (15th–16th centuries), Baroque altarpieces and stalls (17th century). But hardly had this work been completed, than the church found itself in the midst of the French Revolution.

Le sel de Guérande n’est pas iodé alors pourquoi ne l’indique t-il pas sur les paquets, moi je croyais que oui. Avez-vous une idée ! Réponse Tu l’as vu plus haut: la fleur de sel, le gros sel et le sel de Guérande moulu ne sont pas utilisés de la même façon.La récolte du sel de Guérande, que l’on prénomme également «l’or blanc», est possible après de longs mois de labeur.

Vertu réel pour la peau et les cheveux (hydrate adouci protège et embelli). Dans votre bain, une fine couche invisible enveloppe votre corps. Bien se masser sous l'eau chaude car les pores sont dilates par la chaleur de l'eau(ne pas se rincer ). 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.

C’est le plus précieux des sels. Il faut en effet des conditions météorolgiques très spécifiques – sec mais avec du vent… pas trop fort – qui permet la formation d’une fine pellicule de sel en surface. Cette dernière est alors cueillie en fin d’après-midi.