Languedoc Culture: Fleur de Sel from Gruissan

In my recent piece for Forbes, I got into the story behind the world’s best salt, fleur de sel, which is harvested from pink salt fields in Gruissan. This Languedoc region is known for wine production and tourism – put it on your summer bucket list.

Near the cultural French city of Narbonne, Gruissan sits on the edge of the Mediterranean Sea, necklaced by stunning pink salt lakes that mirror the shade of a fresh glass of French rosé.

Les Salins de Gruissan, French Rosé
The pink harvesting field for French sea salt from Gruissan is the ultimate setting to enjoy Languedoc rosé, sea salt, veggies and tapenade.

Gruissan is in Occitanie — the French department situated between Provence and Catalunya that was formerly known as Languedoc-Roussillon and Midi-Pyrénées. This is France’s most productive wine region, responsible for 5% of the world’s wine output. Although viticulture is the dominant agricultural industry, visitors score the rare opportunity to taste some of the world’s best salt — fleur de sel — at the source site in the quaint village of Gruissan.

Wondering how it’s done? Why the water is pink? Hoping for a bite?
To read the full story click over to Forbes.

7 Comments Add yours

  1. Nice article!
    How would you compare this sel de fleur to that of the Camargue, other that the color? Any noticeable difference in taste?

    Liked by 1 person

    1. Jill Barth says:

      Actually quite similar. I have both at home and maybe I’ll do a side by side!


  2. pedmar10 says:

    nahh the best is the sel de Guerande ::) and a Muscadet!

    Liked by 1 person

    1. Jill Barth says:

      Yes, the Atlantic has the award. But fleur de sel in general is he best!


      1. pedmar10 says:

        They do it here too its a way thé fleur flower of the salt or more like flour

        Liked by 1 person

  3. Such an interesting article.

    Liked by 1 person

    1. Jill Barth says:

      Thanks! I learned so much about salt. The historical politics are fascinating, which I didn’t even attempt to cover.


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