The ‘Fleur de sel’ appears on the surface of the crystallisation ponds (called ‘œillets’) in the form of a fine opalescent skin.
It results from the combined effect of various natural factors: sunny and dry weather combined with dry wind lead to the formation of inverted pyramid-shape crystals on the surface of water.
Real treasure of salt marshes, the ‘Fleur de sel’ is very fragile
The salt worker pulls a special rake known as the ‘lousse à fleur’ (a sort of skimmer with a long grip) on the water surface with a practised gesture, as the slightest shake would be fatal to the oeillet’s harvest. The harvesting is then done manually late in the afternoon according to a traditional know-how passed down from generation to generation.
The cooperative le Guérandais has entrusted us for many years with the responsibility for controlling the quality of their entire Fleur de sel crop. It ensures the colour and quality of the product for which it is renowned.
The Fleur de sel is brought to the cooperative by the salt worker in a box. The box is discharged into a hopper above a band conveyor where our colorimeter is installed. The product then passes under our colorimeter that measures its colour in the L*a*b* space. Depending on specific colour thresholds, the system will decide whether the product is qualified or not. The product is automatically classified as ‘Fleur de sel’ or deviated to be repacked as standard salt.