Salt producers France

This charming boutique is located in a former salt shed, in the immediate vicinity of the cycle path connecting Sainte-Marie to the Bois Square. It is a beautiful opportunity to acquaint you with this saunier girl who will offer you a nice welcome, but also to discover one of the typical crafts of the island. Take advantage of the site and understand how salt is harvested. Isabelle will pass on his passion and offer you valuable advice. Seen here will find many products with salt in all its forms: the big salt but also the inevitable flower of salt, aromatized salt but also many local products like caramels, jams. Futé is available to park your bike!

Ile-d'Olonne is a commune close to Les Sables-d'Olonne and yet has a very different appearance. A natural environment, a little wild, a paradise for birds but also a land where salt is cultivated. At the Raffin's, we have been sauniers since 1744! The salt is harvested by hand, in the respect of tradition to produce a quality salt. Flavour your dishes with fleur de sel, plain or flavoured salt and salicorne. Get on your bikes for a peaceful ride through this magnificent landscape with its carnation pattern.

In 1933, the sauniers of the Ile de Ré formed a syndicate, and in 1942 a cooperative, to revive the saunière economy. Professionals decided to share their equipment, know-how and production to sell salt at a fair price. This initiative has enabled the restoration of abandoned marshes and the training of new salt workers, who you can meet at the hut. The Sauniers open their doors to you, from April to September, to taste these flavors!

Here is an exceptional site for the Salt which produces about 40,000 tons of white gold per year, and the salt makers, strong of an ancestral tradition, concoct for us a salt which received in 2018, the eco-label Natural Regional Park Value Natural! Come and discover it in this shop of local products, just like the bath salts with essential oils and different virtues (energizing, toning or relaxing). At the back of the shop, take a look at the salt ecomuseum (free entrance), an invitation to relive the salt harvest at the beginning of the 20th century.

Gruissan is well known for its salt flats and its Fleur de Sel. On site, take a guided tour of the salt flats on foot or on an electric scooter to discover the secrets of this product and its know-how, without forgetting a visit to the eco-museum. If you want to bring back a souvenir, you have the choice: find the salt bar where you can choose between 24 varieties of large flavored salts in bulk, or head to the grocery store where you will find salt shakers and even a cosmetic section, with bath salts made in Gruissan!

It is the typical product of the island, coming from the salt marshes. We appreciate its taste as well in caramels as in mayonnaises or to sprinkle on potatoes, of course from Ré! But it is also delicious when flavoured with pepper or thyme. On the island, the workshop of the same name is located in Ars-en-Ré and the shops in Saint-Clément and Saint-Martin. You can also find other regional products such as pineau, island wine and delicious delicacies such as these fleur de sel shortbread and caramel chips!

In the salt marshes of Aigues-Mortes, ten salt workers perpetuate a tradition handed down from generation to generation, managing the movement of the water according to the weather. It is in summer, when the wind stops blowing, that millions of salt crystals form on the surface of the water. The salt workers then come to harvest the Fleur de Sel de Camargue manually. You can visit the salt pans on foot, by bicycle or by train and even participate in the harvesting of the Fleur de Sel. To take some home with you, find the salts produced on site in the dedicated store.

Christophe will welcome you to his salt marsh, which is easy to spot as it is located opposite a large calvary at the exit of Beauvoir-sur-Mer. He will tell you, not without a sense of humour, all the fascinating secrets of his trade: the history of salt, how it is harvested, how a salt marsh works... The visit is free and interesting. After the visit you can leave with salt or fleur de sel from his production, which will also make good holiday gifts to bring back to your family.

Nicola Karpoff welcomes you to her marine farm which includes 3 activities: breeding of the imperial shrimp (gambas), artisanal harvesting of salt, and salicornia, which is eaten as a vegetable or condiment, the "growth" of oysters in claires. Oysters with a unique particular taste, due to the clay basins. Did you know that prawns are produced in France, in the marshes of the Atlantic? The first prawns are marketed from mid-August to mid-November, and production is limited, so hurry if you want to taste these extra quality products.

An island of four terroirs, Noirmoutier is rich in "Terres de Mer" products. Since 2023, the island has been recognized as a "Site Remarquable du Goût" for each of its production zones. From the foreshore and its oyster producers to the artisanal/critical fishing port of L'Herbaudière, visitors will discover the salt marshes and their sauniers, and the land where the famous Noirmoutier potato is grown. Fun, informative signposts are set up around the island's 4 cooperatives, enabling visitors to appreciate all the flavours of Noirmoutier Island.

Mathias and Kally, two passionate young salt-marsh farmers, are starting their^3rd season in this salt marsh. Sauniers, producers, independent harvesters. The La Griffardière salt marsh has 33 carnations. Very sensitive to ecological issues, they sell their produce in paper packaging (not plastic bags), and stamped with water-based ink. They are in the process of obtaining Nature et Progrès certification. Mathias sells his salt (coarse salt, fine salt, fleur de sel, plain or flavored, salicornia...) at markets, aboard his three-wheeler.

Les Églats salt marsh is at the entrance to L'Épine. Laëtitia and Anthony explain the workings of the marsh, the ancestral skills of the salt worker, how salt is harvested, the tools used to harvest it, the role of air and sun.... Every year, starting in March, each basin is emptied, cleaned and dried out. From April onwards, they will be gently pumped back into the water. On their marsh, they harvest coarse salt and fleur de sel, as well as samphire, which they sell in their cabin.