Men and their craft


Roman Times

During roman times, an engineer called Peccius was put in charge of sea salt production at Aigues-Mortes to cover the dietary needs of the Empire’s new province.
By the end of the 17th century, seventeen small marshes in the Peccais enclosure were being farmed. They belonged to various owners who, following the serious floods of 1842, joined forces with a merchant from Montpellier in 1856 to set up the Compagnie des Salins du Midi, know under the name of “Salt Marshes”.


Nowadays, ten salt workers maintain a tradition handed down from generation to generation, managing the water flow according to wind, storms and salinity.

Fleur de Sel

Fleur de Sel

In summer, when the wind stops blowing, millions of salt crystals form on the surface of the water to give birth to the Fleur de Sel de Camargue


In accordance with the traditions, salt workers harvest the Fleur de Sel de Camargue manually.


Its thin and crispy texture reveals the taste of food it accompanies. Used at the table or when cooking, it is ideal to accommodate grilled fish or a salad . Silky, light and delicate, the Fleur de Sel de Camargue develops powerful aromas and flavors offering an unexpected taste.

Access recipes Saunier de Camargue