Grew up around a Benedictine Monastery founded in 671 by St. Amand and the church of St Peter where the body of Charles the Bald was initially buried, Nantua has long been a transit town, crossed by the national road from Lyon to Geneva. It is located at the lake of the same name, and at the foot of a limestone cliff unstable under constant surveillance. In terms of gastronomy, the town has become famous for its sauce Nantua based on crayfish that mixes perfectly with the famous "quenelles de brochet" (pike dish).
About the stamps
The stamps are part of the sixth series of Portraits of Regions, about which I wrote here.
References
Nantua - Wikipedia
Sender: Simone
Sent from Nantua (Auvergne-Rhône-Alpes / France), on 29.10.2016
Photo: Jean-Pierre Janin
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