Guérande salt with fennel and orange

Guérande Salt with Fennel, Orange, and a hint of Anise

Guérande salt with fennel and orange blends gray Atlantic salt with fennel, fennel seeds, and dried orange peel – Sel de Guérande au Fenouil et Agrumes, as L'Atelier du Sel calls it. A summery seasoning blend with a delicate anise note, mixed by hand using organic ingredients.

Guérande salt with fennel and orange is the most elegant blend from the Morel et Le Chantoux workshop: gray sea salt from the Mès basin meets fennel and fennel seeds, joined by dried orange peel – resulting in a salt that smells of the south even before the pot is on the stove.

In food, it is fruity, savory, and summery: the fennel seeds provide a delicate anise note, the orange peel a bright citrus freshness, and the slightly moist gray salt provides the foundation. Anyone thinking of the coast of Southern France, of fennel fields and orange trees, is spot on when it comes to the flavor profile. The scent hits you as soon as you open it – anise first, then orange.

For fish en papillote and crisp salads

This blend belongs with fish in any form: steamed, grilled, or en papillote – cooked in a parchment parcel at 180 degrees, it keeps the fillet juicy while seasoning it at the same time.

Fennel salad with orange segments is its freshest counterpart – the salt mirrors the salad, a beautiful cycle. Just as good: over raw vegetables and leafy salads, in soups and stews, on puréed carrots, or in a seafood gratin, where the anise note is reminiscent of a splash of pastis. It also works with poultry: chicken with honey and a pinch of this, roasted at 200 degrees – a Sunday dinner with no effort required.

Maritime company from the same workshop is ready to join: the seaweed salt with dulse, nori, and sea lettuce for umami days – and the pickled samphire (sea asparagus) as a salty side for your fish dish.

Fennel seeds and orange peel set the tone

The blend contains gray Sel de Guérande, fennel, and fennel seeds, as well as dried orange peel – nothing else, all organic, certified by FR-BIO-01.

The seeds carry the essential anise aroma of the fennel in a more concentrated form than the bulb – which is why a little is enough to tune an entire dish. In Southern France, fennel seeds and citrus have always accompanied grilled fish – this Guérande salt brings the duo to your home, pre-mixed. The salt itself is harvested by hand by the paludiers, neither washed nor treated, and only gently dried in a solar dryer to preserve its natural moisture.

Blended in Saint-Molf, harvested in the Mès basin

L'Atelier du Sel is the salt workshop of Gilles Morel and his nephew Matthieu Le Chantoux, founded in 2014 in Saint-Molf, Brittany, and operating as Morel et Le Chantoux.

The salt comes from their own salt pans near Assérac, IGP-certified since 2014; it is blended and packaged by hand in small batches. Good blends need few ingredients, says Gilles – this one gets by with three. You can find all the family's salts collected under L'Atelier du Sel in our shop.

Sea bream fillet, olive oil, and a cold white wine

Sprinkle the blend over the finished dish only at the end to keep the anise scent and citrus freshness vibrant. On balmy evenings, sea bream fillet with a little olive oil, a pinch of fennel-orange salt, and a cold white wine are enough – hardly any more summer can fit on a plate. Stored in a dry place, the 150g supply will last well into next summer.

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