Oeillet de Guerande
We have been harvesting salt in the salt-marshes of Guerande since 1995. The salt-marshes of Guerande are one of the last areas where salt-growers harvest salt in the traditional way. We select the best quality for you.
We harvest salt by hand according to ancestral traditional techniques.
We also select and screen the harvest by hand not to break the “fleur de sel” and coarse salt crystals. Thus all the flavour is preserved.
We work in collaboration with an association which helps disabled people (ARTA). Our salt is packaged by these people victims of cranial trauma.
The must
Coarse crystal salt of Guerande
The fruit of sun and wind, it is a pure soil product.
Born of a gallo-roman skill, it is harvested with a rake (the “las”) in the “oeillet”. Its grey colour and all its trace element content. (magnesium, manganese, iron, calcium, zinc…) come from the clay where it lies on.
You can use it for the cooking of vegetables, rice, pasta, “pot au feu” or soups.
The list isn’t exhaustive! After a hard work day, you can use it in your bath to make the most of all the trace element benefits for your skin and your muscles.
Fleur de sel of Guérande or the « White Gold »
When the winds blow from the East, fine rose crystals form on the surface of the “oeillet”: it is called the “Fleur de sel”. The salt-grower’s wife picks it up with the “lousse” (a special rake). It dries naturally under the sun and goes dazzling white. Its taste and its subtle perfume particularly develop on crudités, vegetables and grillades. According to custom, the “Fleur de sel” is put into a little pot in the middle of the table. People shell the crystals on the food with their finger tips.
Flavored salt
Spicy salt
Ingredients : Salt of Guérande with cardamom, coriander, cumin, curcuma, fennel, nutmeg, cinnamon, ginger.
Perfect with white meat, rice, spaghetti, potatoes and soups.
Herbs and condiments
Ingredients : Mixing of salt of Guérande with celery, bay, onions, garlic, parsley, salvia, thyme, basil, marjoram, rosemary, savory
Ideal with every kinds of red meat, vegetables, salads, soups, tomatoes with mozzarella.
Vanilla from Tahiti
Ingredients : Mixing of salt of Guérande with vanilla from Tahiti
Children are fond of it: for all pastry (pancakes, waffles, cakes…) but also on chips and with white meat or duck magrets. Don’t hesitate to dust it on melon or to put it into fruit salad.
Particularly recommended for carpaccios, grilled shellfish or grilled fish and for scallops.
Peppers and berries
Ingredients : Mixing of salt of Guérande with Sichuan pepper, green and black pepper and rose berries and coriander.
Red meat lovers! Try it and you would never go without it!
Astonish your guests: dust some crystals on foie gras toasts.
Saffron
Ingredients : Mixing of salt of Guérande with pistils of saffron
Its taste and its delicate perfume are festive and luxury. You can put it on grilled shellfish and grilled white meat or grilled fish.
Don’t hesitate to use it for paellas.
Smoked paprika
Ingredients : Mixing of salt of Guérande with smoked paprika from Spain
The smoked paprika salt reveals all its flavours on a hard-boiled egg with mayonnaise or in omelets and “piperade”.
It is succulent with scallops, fish and white meat
Cooking idea :
Always have olive oil perfumed with saffron and smoked paprika salt and use this mixture in your salads or before the cooking of a chicken.
Piment d’Espelette
Ingredients : Mixing of salt of Guérande with "Piment d'Espelette AOC"
Dust the hot and fruited tasted mixture on meat, fish, eggs and vinaigrette.
Matcha tea
Ingredients : Mixing of salt of Guérande with Matcha tea
Recommended for cakes and pastry
With seaweeds
Ingredients : Sel de Guérande, algues (dulse, nori, wakamé, laitue de mer)
Recommended for season rice, pasta, fish and shellfish
Wasabi
Ingredients : Mixing of salt of Guérande with wasabi
Ideal with sushi, fish, escalopes and vinaigrettes.
Guérande Marinade of the Ocean
Ingredients : Coarse salt of Guérande, star anise, jumper-berries, five colored berries, fennel
Succeed in cooking astonishing carpaccios
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Have a fresh salmon, remove the skin and the fish bones.
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Pour a fine coat of Guérande Marinade of the Ocean into a dish, put the salmon into the dish then totally cover the fish with the marinade.
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Cover the dish with cellophane and put into the fridge for 24 hours.
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Then rinse the salmon with water. Cut it into thin slices. Put them on plates.
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If you like, you can glaze the salmon with olive oil and lemon, or let it plain and eat it with a fresh cream sauce with aromatic herbs.
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You can do the same recipe with scallops or shrimps (marinade time: 7 hours),
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duck or goose magrets (marinade time: 24 hours) or beef (marinade time: 4 hours)
Smoked marinade of the ocean
Ingredients :Mixing of coarse salt, mixing of seaweeds (dolse nori,wakamé,laitue de mer), smoked paprika.
Smoke your salmon yourself and cook astonishing sea carpaccios with scallops, shrimps, burbot…
It is easy and simple:
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Have a fresh salmon, remove the skin and the fish bones.
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Pour a fine coat of smoked marinade (not more than 2mm) in a dish, put the fish into the dish then totally cover the fish with the marinade (not more than 2mm).
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Cover the dish with cellophane and put into the fridge for 12 hours.
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Don’t rinse the salmon with water but only remove the remaining coarse salt.
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Cut the salmon into thin slices and glaze each slice with a mixture of lemon, olive oil and smoked paprika salt (10g salt diluted into ½ liter oil).
It's delicious
With seaweeds
Ingredients : Mixing of coarse salt with seaweeds (doles, nori, wakamé, laitue de mer).
To cook rice, potatoes, pasta, shellfish and for court-bouillon (one tablespoon for two liters of water).
Recipe idea :
During the cooking of a fish in a court-bouillon, the seaweeds will go to the surface of the water; you can remove them to put them into the sauce.
These recipes have been elaborated by a Chef Jean Paul Corbillet.
He worked successively in prestigious places like:
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the Costes group and the Lucien Barrière's group in La Baule
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Conran and in the restaurant "les Soleils du Monde" at the Mercure hotel in Paris La Défense.
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Jean Paul Corbillet is currently Chef at the Pullman La Defense.