Twice a day, during the high tides, water from the open sea flows into the marshes...

The salt worker opens a valve to give it access to the primary pond (“vasière”)...

Then, the sun, the wind, and the salt worker’s expertise evaporate the water until the salt finally crystallises in the crystallisation ponds (“oeillets”).

Here follows the astonishing metamorphosis of a simple drop of water into a tiny grain of salt...

• How salt is formed
• The history of Guerande salt
• Flower of salt
• Coarse sea salt
• Ground salt and flavoured salts
• Recognised by Great Chefs