Matthieu Le Chantoux is one half of the independent paludiers (salt farmers) Louis Sel sources from. Matthieu and his uncle Gilles Morel run their family business in the famous Guérande salt marshes in Brittany, France. Matthieu is passionate and hardworking and it shows in the skill in which he harvests the salt each year.
Our founder, Karen Pevenstein, just returned from Guerande where the harvest season has just finished. We caught up with Matthieu to ask him about the detailed ins-and-outs of harvesting and creating their special salts.
What makes you most proud about the quality of Morel et Le Chantoux?
I’m extremely proud of the tradition of salt harvesting, and in humble amazement of the evaporation process which is involved in harvesting Sel and Fleur de Sel de Guérande. I’m proud to be part of a tradition which began 2,000 years ago, with the Romans, and that will continue long after me. The tools [today] may be more modern and efficient, but the methods and the use of natural free energies will always stay the same. It’s this pride which makes me strive to harvest the best quality salt, source the best quality ingredients for our recipes, but also aim to reduce our carbon footprint as much as possible.
Can you break down the salt harvesting process for us into a few basic steps?
Preparation and cleaning of salt marsh or saline in spring (getting rid of organic depot from the previous season).
Harvesting of the Fleur de Sel and Sea Salt de Guérande during summer months (the salt dries on the marsh until the end of the harvest).
Transportation of the year’s harvest to our salt workshop for storage and more drying.
Sifting of past season’s salt harvest in the workshop - some is sent to the solar dryer to enhance drying process.
Preparation of the aromatic salts, following our specific and unique recipes.
The product is then labeled, put into the jars and ready for sale!
What do you think sets you apart the most? Aside from the taste, of course.
I really enjoy my work, and I am proud to promote it to others around the world. The adventure Gilles and I embarked upon all those years ago has allowed us to innovate, create, and promote our [own] sea salt harvesting methods. I take great satisfaction in understanding my product and putting quality way ahead of quantity. Otherwise, I wouldn’t want to get up in the morning! Gilles and I put our name on our salt because we are proud to show [both] our traditions and modernity.
