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To turn the water here into salt (and a working "salary") these marshes were centuries ago worked into basins and bowls. These complex but incredibly logical labyrinths take the water from the old port we saw earlier and work it from a concentration of 30 grams of salt per liter of water to the state of solid salt. I say solid, but I don't say pure. The other elements from mother earth that come here with salt also make this one our current world's greatest treasures. If you cook in France, no greater pride comes with your dish than the word that you cook with the salt of Noirmoutier. Above you see a map of the track this salt will follow from the sea to your table...
