In our case, flower of salt is crystallisation from a saturated saline solution, which occurs, like many changes in physical states, in the colder zones. For flower of salt, this happens on the surface where the air is colder than the sun-heated water, whereas for coarse salt, it is at the bottom where the clay is cool. The principle behind being organic is not to alter the product" Christophe Annaheim, President of the French Association of Atlantic Sea Salt Producers We've come a long way. Considering using explosives for an organic label, that's not what you dream about," Christophe Annaheim pointed out. Based in Guérande, Mr. Annaheim is a salt worker who chairs the Association Française des Producteurs de Sel Marin de l’Atlantique (French Association of Atlantic Sea Salt Producers), comprised of nearly 600 skilled workers. He anticipates the proposal's final version, due by the end of 2022, with a heavy heart. "We must remain vigilant because each state will want to amend the text before the European Parliament votes."

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. The Celtics of Guérande take place in August. It is an opportunity to attend concerts, old games, fest-noz or traditional re-enactments. About half of the remaining megalithic monuments of the Département Loire-Atlantique, is located on the Peninsula, which makes it an important area for Prehistory. It is now known that these structures date from around 5200–2200 BC. Guérande is in the heart of the peninsula called "Presqu'île guérandaise", along with other towns, such as La Baule, Le Croisic, Pornichet, Batz-sur-Mer, Le Pouliguen, or Piriac.By Yan Gauchard (Nantes (Loire-Atlantique), correspondent) Published on June 15, 2022, at 4:00 am (Paris), updated on June 15, 2022, at 4:00 am

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. In 1840, following the creation of the National Historical Monuments commission, the church's true value was realised and it was listed. The works undertaken by the architect Bourgerel were overly ambitious and caused the collapse of the west front in 1876. It was Eugène Boismen who was charged with reconstructing it in the original style. The Guérande Peninsula overlooks two contrasting landscapes: the "Pays Blanc" (White Land), because of its salt marshes, and the "Pays Noir", with the Brière peat bog. The town's salt marshes have made it a renowned producer of salt, and it is the traditional source of fleur de sel, a type of garnishing salt. Our Celtic salt carries a certification from Nature and Progress, a French organic and environmental standard, which ensures its purity, quality and sustainability. Our Guerande salt has carried this certification since 1989. Notre-Dame la Blanche Church. Listed building in 1910. Built in Gothic style in the 14th century under Jean de Montfort, is the oldest building in the medieval city.This small village between Guerande and La Turballe has many typical houses of salt workers. There are many monuments of interest such as the Sainte-Catherine church (built during the 15th century), Requer's Cross ( listed building in 1944) as well as parts of an old Roman wall. 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 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