Le Saunier De Camargue Fleur De Sel Sea Salt is a treasure trove of salt workers of Camargue. It is the seasoning of choice to sublimate all sorts of dishes, from simple to more refined. La Saunier De Camargue's Fleur de Sel Sea Salt's small crystals are so special and handpicked, providing a crisp and a long finish for a set of subtle flavors. Discover this unique, delicate and crunchy Sea Salt. It results from a short-lived crystallization on the surface of the water. La Saunier De Camargue's Fleur de Sel Sea Salt is the product of the combination of the minstral, sea and sun. It is an exceptional salt that has been harvested by hand for 2,000 years.
La Saunier De Camargue's Fleur de Sel Sea Salt has always been an essential ingredient in Mediterranean cuisine. Since ancient times, the harvesting of Camargue salt has allowed the wild expanse to be protected and the biodiversity of the Algues-Mortes salt works to be preserved.
About Le Saunier De Camargue
The salt-vocation of Aigues-Mortes goes back to antiquity (IV BC). Peccius, Roman engineer, was asked at the beginning of the Christian era, to organize the production of salt. At the end of the 12th century, seventeen small saline were used in the enclosure of Peccais. They belonged to various owners who, after severe floods of 1842, joined in a negotiating basis for Montpellier in 1856, the Salin d'Aigues-Mortes as we know it today. The Salin covers a length of 18 kilometers from north to south and 13 kilometers wide from east to west. Over 340 kilometers of roads and paths crisscross in all directions thousands of hectares, an area surrounding the city of Paris. The name comes from Aigues-Mortes marshes and ponds that stretched around the town: Aquae Mortuae (1248 in Latin, Occitan Aigas bog-oak), which means stagnant waters, that is to say stagnant.
Operation of Selin:
- Impoundment of Salin: In early spring dusting (farmer of the sea) carries impoundment basins, through a canal linking the site directly to the sea.
Concentration: Through her work to the irrigation water and salt tables under the effect of sun and wind, the salt maker gets a near-total evaporation of sea water, leaving a saturated salt water more commonly called "brine".
From April to September, due to evaporation, the brine salting tables sips crystallize to form a "salt cake" with a thickness of 9 cm average.
- Harvesting: In the Salin d'Aigues-Mortes, one can collect a wide variety of salts. Indeed, this is due to the size of Saline: depending on their location, the various salt tables have a salt content greater or lesser extent. Thus, on the same Salin, different types of salts: one can collect rock salt, table salt and even the Fleur de Sel.
It is a unique and specific harvesting: the harvesting of Fleur de Sel. Recognized for many years as the excellence of salt, sea salt is a gustatory treasure now accessible to all.
This harvest is very special. In summer, when the wind stops blowing, millions of salt crystals form on the surface of the water to give birth to the Fleur de Sel de Camargue.
Traditionally and until recently, its use was the privilege of salt workers and owners of Salins. In respect for tradition, it is still today harvested by hand. Crystals composed of slightly moist, the granularity and the flavor so special, the Fleur de Sel de Camargue slowly melts under the tongue and gently brings out the flavor of the dish it accompanies.