Features
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.
MEET THE MAKERS
The fabulous destiny of French oysters
In partnership with Comité National de la Conchyculture
MEET THE MAKERS
Winemakers combining tradition, terroir, and long-term perspective in the Centre-Loire region
In partnership with Centre-Loire wines
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A Beginner's Guide To French Cheese
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A Beginner's Guide To French Wine
