The sea salts of Guérande in Brittany, France have been celebrated for their fine flavor since salt harvesting began in its marshes more than 1,200 years ago. This superb Sel Gris (also commonly known as Celtic sea salt) from Gilles Hervy is harvested about every two weeks during autumn and raked from underneath the surface of the salt ponds. The large crystals get their namesake color and subtle briny flavor from the mineral content of the clay lining the salt ponds.
Kitty Keller first met artisan paludier (salt worker) Gilles Hervy in 1997 after scouring the region for the finest Fleur de Sel. Gilles still harvests his natural, unprocessed sea salts by hand, using age-old traditional methods.
Use Sel Gris as an all-purpose salt for both cooking and garnishing. This salt is perfect for steak, barbecue, roast chicken, and rustic vegetable dishes.