Our history began in Bourg de Batz, capital of salt in the land of Guerande since the Middle Ages. It is said that my ancestor Georges Binet, wigmaker and confidant of Louis XIV, was the first to introduce sea salt flakes to the court of Versailles. In my family, made noble in 1718, the legend is still passed down of this exceptional fleur de sel:
“Salt of the king, crystallized in the marshes of Bourg de Batz, never blended, never milled, and born of the wind from the east.”
HISTORY IN THE MAKING
Like caviar or wine, salt is the opposite of a generic product: it is unique. Wrought by the winds, the sun and the work of the salt worker. We have inherited this ancestral french savoir-faire and we are proud of it. It is transmitted from generation to generation in Bourg de Batz, historical salt capital in the county of Guérande. Nothing is left to hazard.
From the choice of our sites to the drying of the salt by the winds, we observe, taste, select at every step to refine the best products and give birth to our CRU & GRAND CRU DE BATZ. The best of salts indeed doesn't become a CRU & GRAND CRU DE BATZ without the peculiar attention given at every step of the production.