남작 프로방살레스 주변 최고의 버스 정류장 출발 하이킹 & 워킹 코스

1614년에 건설이 시작된 뇽스(Nyons)의 교구 교회는 소박한 프로방스 건축 양식에 10개의 측면 예배당과 분류된 예술 작품으로 가득한 주목할 만한 내부 공간을 결합했습니다. 그 옆에 있는 중세 방어탑(현재는 종탑)은 원래 도시의 성문이었으며, 이것이 교회와 탑이 이렇게 가까이 서 있는 이유를 설명합니다. 이른 아침에 이곳을 지나가는 사람은 단독으로 전체 단지를 이용할 수 있습니다.

더울 때 시원함을 유지해주는 아름다운 중세 골목길.

작고 시원한 골목길이 있는 아름다운 구시가지. 이른 아침에 이곳을 돌아다니면 정말 꿈만 같습니다.

더운 날 수영하기에 정말 좋습니다.

One of those small art centers that you often find in the South of France.

The old town of Nyons, situated on the Eygues River in the Drôme Provençale, boasts a well-preserved medieval character. The historic center consists of narrow, arched alleyways (called calades), covered passageways, and half-timbered facades. Characteristic features include the 14th-century Pont Roman – a monumental stone bridge spanning 43 meters – and the Tour Randonne, a defensive tower later used as a bell tower. Nyons developed as a regional trading center and a strategic stronghold between the Dauphiné and Provence. The town had ramparts, parts of which are still visible, as well as city gates and bastions. Within the old center, you'll also find artisan fountains, the remains of monasteries and chapels, and several houses with Renaissance features. The town is not only architecturally valuable but also lively: with a weekly market, an olive oil mill, and numerous local specialty shops around the Place des Arcades. The combination of heritage, climate and regional products makes the old town of Nyons an attractive and authentic Provençal centre.

On top of the mountain a chapel with a beautiful view

Nyons olives – officially known as the Tanche olive – are among the most characteristic regional products of the Drôme Provençale. It is the first olive in France to receive the AOP (Appellation d’Origine Protégée) label, since 1994. This olive variety is perfectly adapted to the microclimate of the Baronnies region: cold winters, dry summers, and chalky soils. The Tanche olive is recognizable by its wrinkled, almost black skin and soft texture. It is usually harvested semi-dried in December or January, resulting in its unique flavor: full-bodied, nutty, slightly bitter with a hint of sweetness. Besides being used as table fruit, it is also processed into a high-quality, smooth olive oil with a buttery finish and aromas of fresh hay, green apple, and hazelnut. Nyons has its own olive museum (Vignolis) and an annual Fête de l’Olive (in December).