From the Middle Ages to the 19th century, the salt marshes ensured the economic prosperity of the region. The decline in the salt trade led to the drying out of the flats and provided ideal conditions for a boom in coastal agriculture and oyster farming.
A Preserved Activity
At the height of salt farming on the Ile de Ré in the 19th century, the salt flats represented 18% of its surface area. After a period of decline, this activity now lives again through a cooperative of 40 salt makers who perpetuate the tradition - a profession that participates in the identity of the landscape and the maintenance of a certain local culture. It is also kept alive by the actions of the département, who recently recommenced exploitation of a salt flat on the Ile d’Oléron.
Savoir-faire and Specialised Tools
The salt maker uses a ‘lousse’ to harvest the fleur de sel (salt flower), a fine layer of crystallised salt. The ‘simoussi’ is used to harvest the coarse salt that is spread at the bottom of the salt pit. The ‘souvron’ is the most suitable tool to remove the salt from the water and put it into small heaps to dry out. Walking or cycling beside these magnificently-coloured salt flats, watching the salt makers at their craft, and observing the flora and fauna, are unforgettable, timeless moments.
A Preserved Activity
