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The Salt Festival at Salies de Bearn (64 Pyrenees-Atlantiques, Aquitaine) is held
from 11-14 September 2008
The name Salies comes from the “Sel” in the naturally ocurring saline water of the area, which is famous as a Spa town. The local salt is an important contribution to the quality of the waters, and is also used in the local cuisine and for curing meats. As often is the case in France, worthies are invited to join the Jurade du Sel
The Bearn region also gives its name to Bearnaise Sauce which is a sauce made of clarified butter and egg yolks flavored with tarragon, shallots, chervil and tarragon - served with steak.
