From unprecedented artistic events to nearby beaches, Nantes on the Atlantic coast offers glorious insight of an ideal life in an estuary. Our airstream is based in the beautiful city for one day at Place du Commerce.
Visit Hotel Hermitage Barrière on the Plage Benoît. 5 Esplanade Lucien Barrière, 44504 La Baule. 0033 9 70 80 94 44. This large hotel is a local landmark and it’s ideally located with steps leading from the terrace to the beach. One of the original resorts, it has an old-fashion charm. It is just one hour from Nantes on the north-west coast of France and you can enjoy long coastal walk and reach the close by Yves Delorme boutique in La Baule which is on the sea front.
Make a beeline then for Michelin starred L’Atlantide in Nantes. Headed up by chef Jean-Yves Gueho, its menu focuses on seasonal produce and the restaurant offers views across the Loire. 16 Quai Ernest Renaud, 44105 Nantes. 0033 2 40 73 23 23, restaurant atlantide.net. For a sweet treat, head to La Cigale on Place Graslin to enjoy their patisseries. They have a lovely terrace and carry on your tour of the town centre stopping by the fantastic Yves Delorme boutique, 8 Rue Franklin.
Stroll along the Loire River and admire the incredible “Machines de l’île”. It is an unprecendent artistic project. It is a crossroads of Jules Verne’s “invented world”, of the mechanical universe of Leonard da Vinci, and of Nantes’ industrial history, on the exceptional site of the former shipyards. Long evening during summer time can be spent with friends and family on île de Nantes…
Go early in the morning to the local market at Talensac to buy fresh fruits, vegetables, seafood and also the famous and delicious gateau Nantais. We share with you the recipe:
If you are baking the cake for children, replace the rum with lemon or orange flower. Recipe for 8, you need:
• 200 g of sugar
• 150 g butter
• 60 g flour
• 190 g almond powder
• 3 eggs
• 50 g rum (brown 2/3, 1/3 white)
1 – Mix butter and sugar
2 – Add flour and ground almonds to the white butter
3 – Once you have got homogeneous mixture, add the eggs one by one
4 – Add rum
5 – Pour into a tin of 26 cm buttered and floured and bake 30 minutes at 185 °
6 – Wait 30 minutes and cover with icing, warmed mixture of icing sugar and rum.