The production of salt on the French Atlantic coast on the Guérande peninsula goes back very far. The real appearance of the salt lakes was shaped by the monks of the Abbey of Landévennec. Long studies of the tides, wind and sun went into the planning of the salt pans which meet the requirements of that time right down to the present day. The salt from Guérande has been harvested using a skilled manual method since time immemorial. The coarse and large flakes is well-known for its culinary qualities and forms the basic product for our Guérande Noir. Mixed with natural carbon, a black salt has been created here, outstanding in taste and in optical effect, appealing to all the senses. This decorative highlight sets accents, whether as a salt for the grinder, or as a table salt.
|Common Uses||Finishing, Table & Cooking|