Photographer's Note

Good Morning Everyone,

Please click on Guerande Salt Marshes to see the photograph much bigger and clearer. It is worth the effort.

My last photograph was of the main gate into Guerande and then, I promised to show you the salt marshes around the town. (I will show you more of Guerande later.)

Please click on this video link to soar over the salt marshes and really understand their extent.

Twice a day, during summer high tides, the sea flows into the Guérande marshes, the salt workers open a valve to let the water achieve the first pond called "vasière". Then a precise process begins, the salted water passing through the different ponds.

The production is at its best when the weather combines wind and sun: under the effect of evaporation, the salt is concentrated to a level of to 280 g/l, then crystallises in the "œillets" specific ponds and later, it is deposited on clay. The large wooden rake used by the French salt workers to finally push the salt to the edges of the pond is known as a "las".

When salt workers pull the salt onto the round platform made of clay and let it drain for a night, the Guérande coarse salt gets its grey colour.

On the contrary, the salt flower results from the thin layer of crystallised salt formed on the surface of the “œillets”. This delicate layer of fine, snow-like crystals (which have never touched clay) is attentively gathered by the salt worker using a "lousse à fleur".

The Fleur de Sel is formed under specific weather conditions and, provided the small quantity produced, Guérande Salt Flowers are considered as being a rare, valuable product.

Such techniques guarantee the Sel de Guérande quality and authenticity - for which it is considered as being the most refined salt in the world.

Whether fleur de sel or coarse ground salt, Pays de la Loire's product is indeed highly appreciated by food experts and Chefs. Healthier than basic salts, it offers all the sea's natural richness with a low sodium content.

Now essential in terms of Gastronomy, French salt flowers and coarse salt enhance the flavour while preserving the food's original taste. Guérande salt is perfect to season refreshing starters and refined fish dishes, but meat eaters also commonly use it to complement a tender grilled steak. - From the Internet.

In the background of my photograph, you will be able to see a mound of salt drying out.

It is a thrill to see these salt marshes and even more thrilling to travel along the narrow roads between the 'ponds'. Traffic can be hair-raisingly close especially when the odd driver refuses to slow down!!!

Have a great day,
Bev :-)
p.s. The original video would not load but I have added a new video to the link.

Fis2, snunney, papagolf21, ChrisJ, jhm, ikeharel, holmertz, cornejo, Tue, PaulVDV, rychem, danos, Cricri has marked this note useful

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Additional Photos by Beverley Robinson (Royaldevon) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 5367 W: 265 N: 12194] (49016)
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