It is naturally gray, and it crystallizes on contact with the clay from which it takes its high trace element content. Less salty than Mediterranean salt, Guérande salt is softer on the palate and richer in flavor, which makes it the salt preferred by cooks for salting stocks, the water used for cooking vegetables, as well as for barbecues, meat, and fish cooked in a salt crust.
Unwashed, unrefined and additive-free, it adds flavor to traditional family cooking.
The Guérande salt is neither treated nor refined and is very rich in magnesium and trace elements. Therefore, the flower of salt and the coarse sea salt (used as coarse salt or crushed in fine salt) are ideal for every type of use in the kitchen and on the table.