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SEL DES ALPES: a thousand-year-old treasure
A true treasure nestled in the heart of the Alps: salt has been harvested in Bex since 1554. Over the years, salt extraction processes have evolved to reduce the energy required for its production while preserving its purity.
In 1984, the Bex Salt Mines opened their galleries to visitors. Since then, this labyrinth has become a must-see attraction in the Chablais Vaudois region. Visitors can venture through several kilometres of galleries in the heart of the salt mountain, as close as possible to this local product of the Vaud region.
At the end of the tour, you can see how the delicate Fleur des Alpes, a gourmet salt similar to a fleur de sel, is made. Here you can learn more about the production of salt – from harvesting to packaging.
ANCIENT SALT. Taste this genuine local product from our mountains!
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What is SEL DES ALPES?
A bit of history
A symbol of wealth and power, salt has been a precious commodity since ancient times. Among the Hebrews, it was used in all sorts of ceremonies. As for the Roman soldiers, part of their pay was made in salt, hence the etymology of the word salary. In the Middle Ages, the “salt routes” contributed to the prosperity of many regions in the world. For a long time, before the invention of refrigeration and freezing equipment, salt was the only means of preserving food. Thus, this raw material was of great strategic importance, Switzerland was no exception.
According to legend, it was in the 15th century that a young shepherd leading his goats to graze near Panex, not far from Ollon, discovered some salt springs. In fact, the history of Swiss salt is much older. It began two hundred million years ago when the basin of the Thetys sea withdrew and left this famous product trapped in the ground. Today, salt is one of the few raw materials mined in Switzerland.
Extraction of SEL DES ALPES
The first mention of the exploitation of salt in a salt mine in Bex dates back to 1554. In 1684, the first gallery of what will become the Bex Salt Mines was dug. The salt was then harvested by heating the salt water in wood-burning stoves. It was only in 1877 that the thermocompression process was invented at the Bex Salt Mines by Antoine-Paul Piccard, great-great uncle of Bertrand Piccard, allowing a reduction of nearly 90% in the energy needed to produce salt. The old wood-burning stoves, which were not very energy-efficient, were replaced by this device, which is now used throughout the world and works on the same principle as heat pumps.
Since 1960, the extraction of rock salt consists in drilling the rock up to 800 meters deep to find a salt vein. A double concentric pipe is then installed. High pressure spring water is injected through the outer pipe with small holes. Upon contact with the salt rock, the water becomes saturated with salt (brine) and rises through the inner pipe.
The SEL DES ALPES is extracted in the strictest respect of the environment. The Bex Salt Mine has its own hydroelectric power station and thus covers its own energy needs in a sustainable manner. The respect pf the environment and of the principles of sustainable development is not limited to the energy used, but extends to the entire process of conditioning this noble material.
Production workshop of the Fleur des Alpes
The salt water is transported to the evaporation tanks in the Fleur des Alpes production workshop, set in the heart of the Bex Salt Mines. Crystals form on the surface of the water before settling to the bottom of the tanks. Since they are fragile, they are delicately harvested by hand and then placed on larch wood drainers to dry gently. In Bex, they are called “Fleur des Alpes”. The last step consists in sifting and packaging these crystals, always by hand and with the greatest care.
Discover the salt mountain
The Bex Salt Mines have become a major tourist attraction. Every year they welcome about 80,000 visitors. Several kilometres of this immense underground labyrinth are open to the curious in search of a unique experience. The tour allows you to discover the most spectacular and characteristic elements of the various mining techniques used since the first gallery was dug in 1684, up to the present day.
An audio-visual presentation, set up in an old reservoir dug in 1826, as well as an exhibition allow you to relive all the stages of the three centuries of history of the mines. Then, the Miners’ Train will take you to the heart of the salt mountain. From there, a walking tour allows you to discover the incredible effort made to search underground for salt springs or to separate the rock from this salt which, back in the day, was worth gold.
Here, the flowers bloom at the bottom of the chasms…
Out of the entire production of the Bex Salt Mine, 15 tons of Fleur des Alpes are produced in the heart of the Mines. This gourmet product, which is reminiscent of fleur de sel, is produced in a production workshop you can see through a glass window during visits to the mines. The production process of this unique salt is explained by one of the workers. Everything happens on site right up to the packaging.
Let’s eat!
The SEL DES ALPES is used in many restaurants in Switzerland – including the finest tables. Local and respectful of the environment, it is a true product of the Swiss terroir.
The Fleur des Alpes is more fragile, elegant and rare. Harvested by hand in the Salt Mines of Bex, it is presented in the form of delicate 100% natural crystals thanks to the traditional know-how of its craftsmen. In the kitchen, it can be used to enhance both sweet and savoury dishes.
The Ambassador Chefs of the Great Sites of Taste, members of the Grandes Tables Suisses, have created original recipes with products from their region and the delicate Fleur des Alpes.
Bring the taste of Switzerland into your kitchen. Try these delicious recipes.
Important dates to remember
– 200 million BCE: At the end of the Triassic and the beginning of the Jurassic, the sea withdrew from the Swiss territory during the formation of the continents, trapping the salt in the alpine rock.
15th century: A young shepherd discovers salt springs near Panex, in the Chablais Vaudois.
1475: The Bernese, having invaded the region, begin to exploit the salt springs. They heated the salt water in pans to recover the salt.
1554: The exploitation of a salt spring in Bex is mentioned for the first time; the first salt works are born in the region.
1684: The first gallery is dug in the salt mountain in Bex; it is the birth of the Bex Salt Mines.
1836: The Chablais is returned to Vaud.
1867: The Compagnie des Mines et Salines de Bex is created.
1877: Antoine-Paul Piccard invents a thermocompression process at the Bex saltworks; the stoves are left behind.
1917: The Compagnie des Mines et Salines de Bex becomes the Société Vaudoise des Mines et Salines de Bex.
Since 1924: The introduction of iodine in salt is imposed by the Vaud canton regulations.
Since 1960: Salt is extracted from the mines by drilling into the rock up to 800 meters deep.
1984: The Bex Salt Mines open to tourism. The Miners’ Train allows to explore a part of the galleries.
2002: The Société Vaudoise des Mines et Salines de Bex becomes the Saline de Bex SA. The Fondation des Mines de Sel de Bex is created.
2010: The Sel à l’Ancienne starts to be produced at the Saltworks of Bex, with a production of 3 tonnes per year.
2014: Saline de Bex SA joins Salines Suisses SA.
2018: The Production of the Fleur des Alpes is installed in the heart of the Bex Salt Mines. The manufacturing process is now visible to visitors.
Marie Robert’s recipe
SEL DES ALPES plays an essential role in various dishes.
Marie Robert, Chef at the Restaurant Café Suisse, has created a special recipe for the Great Sites of Taste. Discover the video and reproduce the recipe at home!