Pasteur's home

We headed up a beautiful mountainous path for approximately 3 hours to reach Jura. The weather was significantly colder than in Cluny as expected, but the view was magnificent. We were so close to Switzerland! I wish we had enough time to travel there as well! We started our day at the Salins les Bains where we were given a thorough tour of how salt was extracted from underground water. At one point, our guide opened a faucet connected to the underground water and allowed us each to have a taste of the salty treat. One interesting fact about the salt works was that the ground was made of coal! We headed to the factory where we learned how the extracted salt was heated and constantly shoveled by workers. During the time it operated, working at a salt mine was a dangerous and physically exhausting job. Workers at the salt mines did not stay for long because of the backbreaking work. On our way out, we each grabbed a bag of the one of a kind salt!

We had a quick lunch and coffee and then drove to Pasteur’s vineyards in Montigny les Arsures. It was the first of many moments today where we would see how loved and respected Pasteur was. We headed to Pasteur’s home in Arbois. It was absolute magic to stand in his lab. I couldn’t stop thinking, “I can’t believe I’m standing where Pasteur once stood!” It was so inspirational and one of my favorite parts of the program. His work was beyond his time: pasteurization of wine, vaccines for anthrax and rabies, and his proposition of germ theory. His research has saved countless lives and is still implemented today. No wonder his name is everywhere throughout Jura!

   

After checking into our hostel, we walked through Arbois and visited the large Pasteur statue that highlighted many of his achievements. We had an informal wine tasting at one of the shops. I learned that Cognac is a type of Brandy from the region of Cognac! The shop carried the specialty appellation Macvin, an aperitif made of wine and brandy, packaged in large slender bottles. Dr. Healey told us the main white wines in Jura were Savagnin and Chardonnay and the main red grapes were Pinot Noir, Trousseau, and Poulsard. After, we wandered through Jura and stumbled upon a local church that had a large bust of Pasteur right at the entry! We regrouped for dinner at Taverne La Finette where I shared a delicious Comté fondue and too much bread for my stomach to handle. One of my favorite aspects of French culture is the slow and relaxed pace of meals. Every food moment is a social gathering and everyone takes his or her time eating and contributing to the conversation. I really wish Americans weren’t in such a rush to always get their meals done and really made every meal that memorable.