Are you thinking about a visit to the Loire Valley?ย Join me as I recall a self-drive tour of the Loire Valley with my “partner in crime,” Nancy McGee from Sete. On this adventure, we challenged ourselves to visit as many chateaus and vineyards as possible in three days in the Loire Valley, plus two travel days.
Day One: Sete to Amboise, via Millau Viaduct and Clermont Ferrandย
Starting from Sete, we drove non-stop to Clermont Ferrand, crossing the Millau Viaduct. Frankly, I had no idea I would see the infamous bridge on this journey to the Loire Valley. What a treat! The tallest bridge in the world, the Millau Viaduct’s tallest mast reaches 1,124.3 (343 meters) above the base. Designed by architect Sir Norman Foster and French structural engineer Michel Virlogeux, it was completed in three years.
Loire Valley Route
Clemont Ferrand
Known as the birthplace of Michelin Tires, Clermont Ferrand is steeped in history and culture. Its roots date back to Roman times, with the ancient city of Augustonemetum forming the foundation of modern Clermont-Ferrand. The town played a significant role in French history, including the First Crusade, launched from here in 1095. The city’s crown jewel is the Gothic St. Pierre Cathedral, made entirely from black volcanic stone. The striking landmark demands a closer look, with intricate carvings and towering spires.ย Nearby, the Basilica of Notre-Dame-du-Port, a UNESCO World Heritage site, offers Romanesque beauty and centuries of religious history.
Known for being a city surrounded by volcanoes, the Chaรฎne des Puys, Clermont Ferrand is also famous for its International Short Film Festival.ย
Loire Valley Route
Cityscapes
If only we’d had more time to see the city! Especially the Cathedral. Here are some picture-perfect scenes that make Clermont Ferrand “oh, so French.”
One exceptional stop in Clermont Ferrand was the Artisan Fromagerie Nivesse. ย Nancy visited there with a tour group, and she raved about the selection and quality of the cheeses. She was so right! In fact, since tasting their 36-month-old cheeses, I’m hooked!
