In the salt marshes of Aigues-Mortes, a fortified city in the Gard department, the salt workers endeavor to harvest the fleur de sel manually every summer, from generation to generation. Every morning, they go down to the basins with remarkable pink color generated by millions of Dunaliella Salina micro-algae and tread on the salt cake formed at the bottom of the pools. This layer of crystals of about 11.80 inches (30 cm) develops through the combined actions of the wind and the Mediterranean sun. The tradition of harvesting fleur de sel is passed on in the families of the region and is reflected in the casting of the teams in charge of the yearly harvest, most often transmitted from father to son. Featured : Alain Barthelot, production manager