科斯蒂耶尔球场
football stadium
会籍计划覆盖
附近景点与去处
尼姆竞技场
Roman amphitheatre in Nîmes, France
内莫叙斯
ancient Roman city replaced by Nîmes
Musée des beaux-arts de Nîmes
museum in Nîmes, France
Antonins Stadium
football stadium in Nimes, France
Musée de la Romanité
Gallo-Roman archaeological museum in Nîmes, France, with material from ancient Nemausus
synagogue de Nîmes
synagogue located in Gard, in France
法兰西门
Roman city gate in Nîmes, France
餐饮
Jérôme Nutile
Veteran chef Jérôme Nutile is far from a rookie: "Meilleur Ouvrier de France" 2011, he notably presided over the heyday of Hostellerie Le Castellas, in Collias. In his Nîmes headquarters, a converted farmhouse, he celebrates the seasons: melt-in-the-mouth leeks cooked over Camargue fleur de sel, fondant of wild salmon confit; the iconic French hare ‘à la royale’ cooked two ways - in the style of Antonin Carême and Senator Couteaux's recipe, beautifully executed and equally tasty. Add to this slick friendly service and a fantastic list of regional wines, and you have everything you could ask fo
官网Michel Kayser - Restaurant Alexandre
Between Nîmes and Arles, in grounds planted with hundred-year-old cedars, Michel Kayser does what he does best: cooking from the heart to enhance the ingredients, while harnessing his technical skills in a bid to stir the emotions of good food lovers. There are few chefs who celebrate the Mediterranean with such precision, aplomb or enthusiasm: red mullet grilled under a salamander, ravioles of French olives (picholines), jus of roasted fish bones; breast of squab from Costière cooked on the bone, stuffed leg and crunchy offal, gutsy jus of smoked paprika. All the side dishes and other edible
官网Le Bistr'AU - Le Mas de Boudan
In the annex of his Michelin-starred restaurant, Jérôme Nutile offers a market-fresh slate menu. The culinary line-up takes a new look at textbook Gallic classics and smacks of bistronomic creativity. Examples include creamy artichoke soup jazzed up with truffle oil and foie gras; a half duckling cooked over embers with a honey and thyme sauce; fish of the day from Grau-du-Roi fish auction; a sweet-toothed creamy vacherin with chestnut ice cream and a blackcurrant coulis.
官网Skab
This gourmet bolthole located behind the Arènes, just opposite the Musée de la Romanité, is run by chef Damien Sanchez, a local boy with stints at the Cabro d'Or, La Réserve de Beaulieu, Christopher Coutanceau in La Rochelle and, finally, in his hometown alongside Jérôme Nutile. Damien’s cooking hits the spot every time, thanks to a strong focus on vegetables and crisp, vibrant flavours that showcase regional ingredients: shrimps from Grau-du-Roi cooked in stock, bavaroise of broccoli and a spring roll of green cabbage stuffed with shrimps; lightly seared John Dory, grilled squash and a honey
官网La Table du 2
This contemporary brasserie – part of the Musée de la Romanité – is perfectly in tune with the architecture of the building. It offers an unobstructed view of the Arènes de Nîmes (or amphitheatre), as well as a seasonal menu overseen by Michelin-starred chef Franck Putelat. Tuck into true traditional French cuisine: egg meurette (in a red wine sauce); calf sweetbreads and mashed potatoes with Maury jus; trout meunière; and even the iconic crêpes Suzette...
官网Menna
In a pedestrian street near the Roman Arena, this family business makes everything from scratch. The score errs towards traditional Mediterranean and the ingredients, from the pigeon and the Camargue rice to the olive oil and the meat from the butcher-breeder at the covered market, don't have far to travel. Updated decor and a terrace overlooking a small square.
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