Salt
The Camargue has been a region where salt is produced and harvested since ancient times. In the past, salt was mainly used to preserve food and seafood. Since the 19th century, however, salt production has experienced a new boom, driven by increased food consumption and its use in the chemical industry. In 1856, for example, the 17 saltworks owners in the Aigues-Mortes area joined forces to establish the Compagnie des Salins du Midi. The salt marshes stretch 18 km from north to south and 13 km from east to west, covering 10,800 hectares — an area equivalent to central Paris — and including 340 km of roads and paths. Salins du Midi produces an average of 400,000 tonnes of salt per year.
Salt production takes place over four months, during which time seawater travels nearly 60 km through roubines — canals that connect the basins to the sea — before being transformed into salt. The process begins in early spring when the sauniers, who have inherited their expertise from previous generations, start by filling the basins with water. Then comes the concentration phase. Through managing the water according to the winds and sun, and checking the salinity of the salt tables daily, the salt workers ensure that the seawater evaporates almost completely from the basins, leaving behind brine, or water saturated with salt. It is at this point that the basins take on a pink colour. This is because the microscopic algae Dunaliella salina thrive in water with a high salt concentration, and their high carotene content colours the basins. The higher the salt content, the more the algae grow and the colour of the salt tables changes from pale green to deep red. The crystallisation phase takes place from April to September. As temperatures rise, the salt in the basins crystallises, causing the seawater to evaporate and form a 'salt cake' with an average thickness of 9 cm. Finally, harvesting takes place only once a year in September, before the heavy rains. This process requires significant human and material resources. After harvesting, the salt is stored in mounds 25 metres high and 400 metres long, known as 'camelles'. The space, time and quality of the water enable a wide variety of salt to be harvested: coarse salt, fine salt and, above all, the precious fleur de sel.
Fleur de Sel, also known as 'white gold', was once reserved for salt marsh owners, who harvested it for their own use. It forms during summer afternoons when there is a sufficient temperature difference between the warm breeze and the surface of the salt marshes to cause sudden oversaturation of the water. This makes it less dense, causing it to rise to the surface of the water and form thin layers of naturally white crystals on the edge of the basins. Conventional salt, on the other hand, forms during the day through the evaporation of water, which becomes saturated with salt, producing dense salt that sinks to the bottom of the basins. Fleur de sel is closely monitored by salt workers as even the slightest rainfall can cause it to dissolve and sink, turning it into coarse salt. In keeping with tradition, it is still harvested manually every evening. Using shovels, the salt workers harvest the fleur de sel and place it in permeable bags to allow the water to drain away. It is then left to dry for six months. Its delicate flavour and fine, crunchy texture make it ideal for serving with grilled meats, fish, and raw vegetable salads.
Salt workers also play a vital role in preserving the salt marshes' natural wealth by ringing animals and creating nesting islands for birds.
Rice
Rice has been cultivated in the Camargue since the 13th century. The soil and climate are ideal for this crop, with small temperature variations and intense sunlight. Intensive, irrigated rice cultivation began at the end of the 19th century thanks to the damming of the Rhône, which supplied the rice fields with fresh water. Rice cultivation plays a major role in regulating the delta's ecosystem and hydrology. The fresh water introduced into the rice fields also benefits the ponds and marshes. Without it, the ecosystem would be completely different, as the salinity would be too high and the Camargue would resemble a salt desert with completely barren soil. In 2010, 200 rice farmers cultivated 21,000 hectares of land, producing over 120,000 tonnes of rice. The Camargue is the main rice-producing region in France.
In spring, the farmers begin by flooding the plots and pumping fresh water from the Rhône via irrigation channels called porteaux. In May, the rice is sown directly into the water. The farmer then plays a key role in managing the water level in the fields to maintain a depth of 5–10 cm above the ground, which promotes rapid seed germination. When temperatures are warm and there is no wind, germination is rapid and vigorous. The rice finally emerges from the water and turns a soft green colour. By June, the fields resemble lawns with no visible water. During the summer, the rice continues to grow. The ears begin to flower and germinate. The end of summer is a dangerous time for the crops. If temperatures drop below 14°C during the day or at night, the grains will perish and the harvest will be lost. It is also time to stop irrigating the fields, which slowly begin to dry out. Harvesting takes place from mid-September to the end of October using combine harvesters. The rice is then sent to storage silos, where it is sorted by variety and dried. After harvesting, the plots are left to rest over winter, ready for replanting in the spring. Alternatively, some plots are sown with durum wheat in autumn.
The Camargue is renowned for its rice cultivation, offering a variety of options including brown rice, white rice, fragrant rice and parboiled rice. These varieties are suited to different types of preparation. Round rice, which has a soft, melt-in-the-mouth texture, is used more for desserts and sweet dishes. Medium-grain rice is better suited to paellas and risottos. Long-grain rice is ideal for large salads. Very long-grain rice is ideal for serving with meat and fish at summer barbecues. Our flagship product is Camargue red rice, a dark red variety. It is organically grown and harvested at full maturity to preserve its subtle flavour. It is also naturally dried in the sun and mistral wind. Since 2000, Camargue rice has been awarded PGI (Protected Geographical Indication) status, which certifies the origin of the product and its consistent quality.
Wine
Viticulture has been present in the Camargue region since the 15^(th) century. In the past, table wine was produced here, but it was not highly valued. The drainage and sanitation of the Petite Camargue has enabled this salty, humid, flooded environment to be cultivated. Water management using roubines (man-made canals) is also a key element of viticulture in the Camargue. Camargue wines enjoyed a period of prosperity in the early 20^(th) century while phylloxera ravaged other vineyards. This insect attacks the roots of grapevines, but it did not develop in the Camargue. Flooded by storms, the vines thus resisted the epidemic. The modernisation of the vineyards and the creation of the Vins des Sables appellation have increased the prestige of Camargue wines. These wines are produced exclusively on the sandy coastal strips between Saintes-Maries-de-la-Mer and Cap d'Agde. This exceptional terroir combines the influences of the Mediterranean and the nearby hills to create a maritime character within unspoilt natural surroundings.
Viticulture has been practised in the Aigues-Mortes region since the 15th century. Around 1880, the Compagnie des Salins planted large quantities of vines for wine production. The Listel brand was created in 1955 to market these wines. It takes its name from the locality of Île de Stel, a small, sandy island in the Domaine de Jarras, located at the foot of the ramparts of Aigues-Mortes. These wines, known as Vin des Sables du Golfe du Lion, are renowned for their freshness, balance, delicacy, lightness, and aromatic complexity, which is achieved by blending several grape varieties. The vineyard includes traditional, highly renowned varieties such as Grenache and Syrah, as well as noble varieties such as Cabernet, Merlot, Chardonnay and Sauvignon. This diversity reflects an exceptional terroir, combining the influences of the Mediterranean Sea and untamed nature.
Fishing
The Camargue is a popular destination for fishermen. Professional fishing is still very much alive here, particularly in Le Grau du Roi, the second largest fishing port in the Mediterranean. The area has a wealth of expertise in the manufacture and installation of nets that has been passed down through the generations.
The species caught and the techniques used vary depending on the fishing location. At sea, nets are often used to catch sole, sea bass, sea bream, tuna and rays. In the lagoons, nets with traps are most often used for eels and anguilles (small fried fish). In the Rhône, traps and drift nets are used to catch pikeperch, pike and catfish. On the beach, tellinier fishermen harvest tellina shells — small shellfish buried in the sand that are highly prized locally — on foot using hand trawls.
Reeds
Reed cultivation in the Camargue accounts for three-quarters of French production. The Camargue's reed beds, primarily located in the Charnier and Scamandre marshes of Petite Camargue, span approximately 5,000 hectares, making them the largest in France. These reed beds play an important role in maintaining biodiversity in the Camargue.
In the Middle Ages, reed cutters harvested reeds twice a year: in summer, while they were still green, to use as animal fodder; and in winter, once dry, to use for covering traditional Camargue houses. Once cut, the stems are compacted and tied into bundles with wire. Today, reeds are only cut in winter, from mid-November to the end of March, when they are completely dry. Manual cutting, known as 'sagnadou', has given way to large-scale mechanical harvesting.
Reeds are used to make roofs in many regions of France and Northern Europe, yet paradoxically not so much in the Camargue itself. Renowned for their sound and heat insulation properties, as well as their durability (lasting around 30 years), they are increasingly replacing thatch. They are also used to make mats for windbreaks and fences.
