French Gourmet Sea Salt: A Sustainable Choice For Middle Eastern Cuisines

The Aigues-Mortes marsh, located on the French Mediterranean coast, is home to the production of La Baleine sea salt. Sauniers, or 'farmers of the sea', harvest this white gold by channelling seawater into salt pans where it evaporates, leaving behind the valuable product. La Baleine sea salt has been used by French families since 1934 and is known for its purity and unique flavour. The brand offers fine, coarse, and fleur de sel varieties, all produced using renewable energy from the sun and wind.

La Baleine is part of Salins, a French group established in 1856. The company's origins lie in the Camargue region of southern France, where Aigues-Mortes is situated within a stunning 140,000-hectare landscape inhabited by pink flamingos. Interestingly, the flamingos' vibrant colour comes from consuming small shrimps that feed on beta carotene-rich microalgae in high-salt waters.

Environmental conservation and sustainable production

The Aigues-Mortes salt marshes serve as both a production site and protected ecological reserve. Natural evaporation methods are employed to minimise environmental impact while sauniers work diligently to preserve the marine environment and maintain a delicate ecosystem balance. Franck Heurtebise, Salins Group Marketing Director, notes that chefs worldwide are becoming more concerned with the origins of their produce and increasingly prefer naturally sourced ingredients harvested sustainably.

La Baleine is celebrating its 90th anniversary this year and has expanded into Middle Eastern markets such as Bahrain, Saudi Arabia, and the UAE since 2016. By 2025, the company will have been present in the region for thirty years, having started in Lebanon. The global speciality sea salt market is expected to be worth $553.6 million by 2024 as consumers seek high-quality flavours for their kitchens. In addition to the demand for premium produce, an environmentally conscious public is driving growth in sustainably sourced salt.

Low carbon footprint and biodiversity preservation

Heurtebise explains that sustainably sourced produce is often perceived as healthier and safer. Salins Group aims to provide customers with salt products that have the industry's lowest carbon footprint through production processes focused on conserving energy and resources without harming the environment. This approach includes careful management of seawater flow and efforts to preserve salt marsh biodiversity, contributing to the overall environmental health of coastal regions. The production method relies solely on slow evaporation powered by sun and wind, offering a cleaner alternative to mass-production techniques.

Today's global restaurants employ 'selmeliers' to advise diners on which salt best complements specific dishes. High-quality varieties of this condiment remain essential for well-crafted meals and refined flavour palettes – much like ancient Roman soldiers who received an allowance (known as 'salarium') to purchase salt. As La Baleine celebrates its 90 years of true-to-the-sea salt production, it's clear that their commitment to sustainability and quality has stood the test of time.