Magazine

Explore the trends, stories and flavours of French cuisine

MTM sel

In the Camargue, where salt is an elixir

When day breaks and the first rays of sun hit the Aigues Mortes salt pans, Alain Berthelot is already hard at work. For 35 years, this salt worker has guided the seawater on a slow journey through the Camargue salt marshes until it is turned into salt. His line of work is a discreet and demanding one, the result of centuries-old expertise. 

Features

Explore the richness of the French terroir and passionate producers

Jura Comté Marcel Petite 3

Comté: an exceptional cheese

Inside a former military fort, Fromageries Marcel Petite slowly ages Comté cheese in cool conditions so that cheese lovers from across the world can enjoy its full flavor. Add a glass of white wine from the Jura to complete the experience. We take an inside look at this “cathedral” of cheese, which is unique in more ways than one.

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