Guérande Seaweed Salt

Seaweed salt brings the scent of the ocean with it

L'Atelier du Sel's seaweed salt blends grey Guérande sea salt with dulse, nori, and sea lettuce from the northern Brittany coast – Sel de Guérande aux Algues, as the French call it. A seasoned salt with a delicate marine note for fish, seafood, and Asian cuisine, with absolutely no fish ingredients.

Seaweed salt from the Guérande is the most maritime blend from the L'Atelier du Sel salt workshop, which operates under the family name Morel et Le Chantoux: hand-harvested grey Atlantic salt from the Mès basin, combined with three types of seaweed from the northern Breton coast. This brings the sea into the package twice over.

In food, it proves salty, savory, and velvety – the seaweed provides that savory depth that Japanese cuisine calls umami. It tastes of the coast and sea air, but not of fish: the green seasoning remains subtle and well-rounded, with the mild minerality of the grey salt underneath.

For fish, seafood, and Asian cuisine

Seaweed salt seasons everything that comes from the sea or belongs there: fish fillets, shrimp, scallops – and surprisingly, it works well with rice dishes, ramen, and avocado toast, too.

Sprinkle it over steamed fish cooked at a gentle 160 degrees in the oven, or on butter for crab sandwiches. It works just as well without any fish at all: over onigiri and steamed rice, in miso soup, on soft-boiled eggs with sesame – the seaweed pairs perfectly with Asian cuisine.

And if you want to turn that pinch into a full broth: these same three seaweeds also season the Court Bouillon, the organic vegetable broth from the workshop – you could say the seaweed salt is its little sister for those sprinkle-of-the-moment occasions.

Three seaweeds from the northern Breton coast

The blend contains dulse, nori, and sea lettuce – seaweed from northern Brittany, where cool Atlantic waters allow particularly aromatic algae to grow.

Dulse has a mild, nutty flavor – in Brittany, it even ends up in the butter churn; seaweed butter is a classic there. You know nori as a sushi wrap, and sea lettuce brings a fresh green note. Dried and finely cut, the three are added to the grey Sel de Guérande, which has been carefully dried in a solar dryer – just enough to maintain its natural moisture. Everything is organic quality, certified by FR-BIO-01.

From the salt marshes of Morel et Le Chantoux

The salt comes from the salt marshes in the Mès basin near Assérac, harvested by the paludiers of L'Atelier du Sel – founded in 2014 by Gilles Morel and his nephew Matthieu Le Chantoux in Saint-Molf.

It is harvested by hand, without mechanization, and is neither washed nor treated – the salt should remain as the sea makes it, emphasizes Matthieu. Since 2014, it has carried the PGI seal of origin. Incidentally, another relative in a jar belongs to this maritime family: the pickled sea asparagus (samphire) from the same salt marshes. You can find all the salts collected at L'Atelier du Sel.

A pinch, and the rice tastes of the sea

Sprinkle the seaweed salt just before serving, as this keeps the marine note fresh and vibrant – a little bit of it, and a whole bowl of rice suddenly tastes like the ocean. Stored in a dry place, the 150g supply lasts a long time – and if you are feeling experimental: a pinch on dark chocolate with caramel is a small sensation for brave guests. The sea can do dessert, too.

Organic control body FR-BIO-01 – EU/non-EU agriculture