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Sub-prefecture hotel in Bar-sur-Aube dans l'Aube

Patrimoine classé
Patrimoine urbain
Hôtel de préfecture
Aube

Sub-prefecture hotel in Bar-sur-Aube

    Rue du Collège
    10200 Bar-sur-Aube
Owned by the Department
Crédit photo : Christophe.Finot - Sous licence Creative Commons

Timeline

Révolution/Empire
XIXe siècle
Époque contemporaine
1800
1900
2000
XVIIIe siècle
Initial construction
18 mars 1930
Registration historical monument
Aujourd'hui
Aujourd'hui

Heritage classified

The monumental gate on street, including vantals: inscription by decree of 18 March 1930

Origin and history

The Bar-sur-Aube sub-prefecture hotel is an emblematic building located in the municipality of the same name, in the Aube department, in the Grand Est region. Built in the 18th century, it was originally used as a salt attic, a public building for the storage and distribution of salt, then subjected to a royal tax called the gabelle. This type of construction reflects the administrative and economic importance of the city at that time, as well as the central role of salt in the local and national economy.

The building was listed as historic monuments on March 18, 1930, a recognition that specifically concerns its monumental gate on street, including its vantals. This heritage protection underscores the architectural and historical value of the building, although the available information does not specify the stylistic details or transformations it has undergone over the centuries. Today, the building belongs to the Aube department and its current use, whether administrative, cultural or otherwise, is not explicitly mentioned in the sources consulted.

The location of the sub-prefecture hotel is specified at the approximate address of 16 B Rue du Collège in Bar-sur-Aube. This situation in the city centre, combined with its status as a historic monument, makes it a significant part of the urban landscape. Salt attices, such as Bar-sur-Aube, were often located in strategic areas to facilitate the control and redistribution of salt, an essential resource in modern times, both for food conservation and for government revenues.

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