Nantes, with its
preferential position between Loire and ocean,
benefits from a profusion of quality products capable
to satisfy most demanding gourmets. The Loire
provides to cooks a source of exceptional
inspiration:
pickerperches, salmons, shads, river lampreys and the
famous chives. Marsh all around have also contributed
to build the culinary tradition of Nantes: grilled
eels of Brière or Grandlieu, frogs with parsley and
Gros Plant and ducks, cooked to the Muscadet for
example.
It is the Loire which shelters on its banks one of
the most beautiful truck-farmer garden of France:
carrots, tomatoes, chew, leeks, lettuces, cabbages,
turnips, small peas...
The Ocean really close brings its iodezed note.
Profusion of seafood; oysters, winkles, prawns,
scallaps, crabs and spiders, shrimps...
Some confectioner's specialities embellish this
table, such the bread with six horns or the
bottereaux. Nantes, finally, is the ancestral
vineyard whose product radiates on all continents: Muscadet, Gros Plant and
hillsides of Ancenis. Fortified by products of soil as rich
and varied, the gastronomy of Nantes has known how to
ally the respect of an already ancient tradition to
the most unbrilled imagination it most
"débridée". Many restaurants, in all
registers and for all stock will know how to convince
you.
Have a good meal !
Specialities of the
region
