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Grey salt from île de Ré

Grey salt from île de Ré

Add a handful to the cooking water for vegetables, rice or pasta, a pinch to your terrines, or use to salt-roast a chicken… A quality cooking essential, gathered in the traditional manner on the Ile de Ré.
As low as €4.50
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A surprise awaits you with a purchase of 40 euros or more.
Shipping in 48h, worldwide delivery.


Man shapes his environment over the centuries despite the elements.

A jewel of the French coastline, Isle de Rhé was originally 4 islands which over time came to form a single island. It owes its fame to salt production. The first salty marshes appeared on the Isle of Rhé in the 13th century. Salt production totaled 3.7 acres in the 19th century representing slightly more than 15% of the island. 

Fleur de sel benefits from the expertise of the salt farmers and an ideal coastal climate with lots of sun and wind. A thin crust of white crystals forms on the surface of the salt ponds when the water evaporates due to the sun and the sea breeze. If the fleur de sel is not collected on the surface, it sinks to the bottom of the salt pond during the night and cristallizes to become coarse sea salt. These harvesting methods are used by the salt famers who determine how fine the fleur de sel will be. The salt famers use a special wooden rake to collect the salt, carefully and with great expertise. This fleur de sel from the Isle of Rhé is not harvested, but hand-picked !

It will enchant all your daily dishes ! It is slightly pink and has a gentle violet-like scent and its texture is almost like snow.

More Information
More Information
Allergen Absence
Native country FRANCE
Ingredients coarse salt from Ile de Ré
Nutritional Info VN Energie pour 100 g (energy for 100g) : 0 kJ / 0 kcal
VN Matière grasse (fat) : 0 g
Dont acide gras saturés (of which saturated fat) : 0 g
VN Glucides (carbohydrate) : 0 g
Dont sucres (of which sugars) : 0 g
VN Protéines (protein) : 0 g
Vn Sel (salt) : > 94 g
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.