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AGDE TOWN |
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"Great town, great house, and great
atmosphere in the old town. we love the area so much we have
decided that we would like to live in Agde-so will be in touch"
. Geoff +Helen Shropshire.UK
And they did |
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Volcanic eruptions in 700,000 B.C. created the distinctive landscape
of Agde. Phoenician settlers developed the first walled city which soon
flourished into prosperous trading port. The old town of Agde is largely
unchanged from the 1500's, narrow winding streets with tall shuttered
buildings. Full of hidden architectural treasures for the visitor to
discover. |
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With miles of beaches
within easy reach of town there is something for everyone. Rochelongue
is a perfect family beach with white sands, warm shallow sea and
Mediterranean sun. La mole is the fashionable bathing spot, a
favorite with teenagers. La Conque is one of our own
favorites -this is the remains of a volcano. The beach is reached by
climbing down a staircase cut out of the rock And has black volcanic sand!
There is Great snorkeling here following a buoyed course. Cap d'Agde
is a modern resort with a boat harbor, night clubs, and lots of
restaurants. It also boasts an excellent golf course. You will be able
to find a whole range of a wide of activities here-diving, yachting, trip
boats, under water viewing cruises etc. For a quieter beach, head for the
Grau d'Agde. This is a typical French sea side town, alongside the
river Herault's sea port entrance. And of course for the adventurous, the
largest naturalist quarter in Europe is only a few kilometers away. |
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| Agde has it's own very
distinctive character a combination of it's history the sea port and
French culture. The food and wine are one of the real highlights of a
stay here. You can take for granted the high quality of the fresh local
produce. Look out for local specialties e.g. Tielle (octopus pie), Moules
farce (Stuffed mussels) , Soupe de poisson (Fish soup), and enormous
coquillages (mixed shell fish). Not forgetting of course the excellent
meats, fruit and vegetables and cakes of the Mediterranean .For cooks I
would recommend reading Alan Davidson's Mediterranean seafood
and Elizabeth David's French provincial cooking.
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