Salt production is one of the most emblematic aspects of the Île de Ré. Today, producers are organized within the Sauniers Cooperative, an entity that ensures, among other things, the quality of their products.
The Île de Ré and its salt
The first salt marshes on the Île de Ré likely date back to the 12th and 13th centuries, developed by the monks of Saint-Michel-en-l’Herm. This commune is located in the Vendée, in the central-west region of France. However, the activities of these monks extended to several nearby localities, notably Loix and Ars-en-Ré, two villages in the northern part of the Île de Ré. Salt production experienced significant growth over time. By the 19th century, for instance, salt marshes covered approximately 18% of the island’s surface. These marshes were reclaimed from the sea using a confinement system that trapped sediment and mud deposits. The Île de Ré salt and its iconic fleur de sel are hand-harvested sea salts produced through the evaporation of seawater.
100% natural salt
Anyone interested in salt production on the Île de Ré will undoubtedly hear about Esprit du Sel. Founded in 1994, this company is committed to maintaining and preserving the exceptional environment of the Île de Ré salt marshes. It works to give cultural and economic recognition to traditional salt marsh products, such as Île de Ré grey sea salt and fleur de sel. Above all, these are products directly sourced from nature, containing no additives and undergoing no treatment.
What is the "fleur de sel" from Ile de Ré?
The "fleur de sel" is the thin layer of white crystals that forms on the surface of the salt ponds during the evaporation of seawater. It is characterized by its purity. Unlike grey salt, it never comes into contact with the clay at the bottom of the salt pan. Harvesting fleur de sel is a delicate manual process carried out daily in the summer when sunlight raises the temperature of the salt pond water. The salt farmer then drains the fleur de sel and dries it for a year. While fleur de sel is undoubtedly purer than the grey salt from Ile de Ré, it is also praised for its superior taste and health benefits.
Why should you consume fleur de sel from Ile de Ré?
The flavor benefits of fleur de sel
Does fleur de sel taste better than fine salt? Its flavor is certainly more delicate and pronounced. The subtlety of its aroma allows it to be used sparingly to season a tomato or salad. It is also the perfect salt to subtly enhance the flavors of meats, fish, seafood, or shellfish. A pinch can also be delicately sprinkled over foie gras or desserts. Cooking with fleur de sel is made easier by its ability to penetrate food more evenly. Additionally, it is best used at the end of cooking: its finer crystals dissolve more quickly.
Health Benefits
Fleur de sel contains less sodium, the overconsumption of which can lead to kidney or cardiovascular diseases, as well as asthma and an increased risk of obesity. On the other hand, fleur de sel is richer in trace elements and minerals, including calcium, magnesium, potassium, sulfur, iron, manganese, zinc, copper, fluoride, and iodine. These are elements that are often missing or present in small quantities in refined salt (which usually contains additives to make it whiter) but are abundant in unrefined sea salt like fleur de sel. Among these elements, we can highlight the role of:
- Iron in combating anemia
- Zinc in treating diarrhea
- Fluoride in preventing cavities
- Iodine in cases of deficiency or thyroid disease
- Cobalt in preventing or treating migraines
However, fleur de sel is more expensive due to its production process, which spans an entire year from harvesting to drying.
The Salt Farmers' Cooperative
The cooperative's origins date back to the 19th century, during the heyday of salt production on the Île de Ré. At that time, about 1,000 salt workers produced approximately 30,000 tons of coarse salt annually. However, the development of rail transport in the 20th century led to a decline in the profession, which faced competition from industrially produced salts. In 1942, the local producers took control of their future by establishing the cooperative as we know it today. The organization now includes 70 producers out of about 100 salt farmers on the island. Members pool their material and human resources for salt production, from harvesting to marketing, as well as storage and packaging.
As an agri-food business, the Salt Farmers' Cooperative adapts to consumer demands, ensuring quality control, product traceability, site hygiene, and producer safety. The cooperative also adheres to the Protected Geographical Indication (PGI) process. This European designation legally links the quality and reputation of products to their place of origin, in this case, the salt marshes of Île de Ré. The products include coarse salt, fleur de sel, and fine salt. The cooperative also offers salicornia, salted caramels, salt stones, and Île de Ré Episalées.