Editing Nantes (section)

===Cuisine===
[[File:Affiche LU Bouisset.jpg|thumb|alt=LU advertisement, with a child eating a biscuit|1897 advertisement for the LU Petit-Beurre]]
During the 19th century Nantes-born [[gastronome]] [[Charles Monselet]] praised the "special character" of the local "plebeian" cuisine, which included [[buckwheat]] crepes, ''caillebotte'' [[fermented milk products|fermented milk]] and ''fouace'' [[brioche]].{{sfn|Qu'Est-Ce que la|2008}} The Nantes region is renowned in France for [[market garden]]s and is a major producer of [[valerianella locusta|corn salad]], [[leek]]s, [[radish]]es and [[carrot]]s.{{sfn|Cuisine et vin}} Nantes has a wine-growing region, the ''Vignoble nantais'', primarily south of the Loire. It is the largest producer of dry white wines in France, chiefly [[Muscadet]] and ''Gros Plant'' (usually served with fish, [[langoustine]]s and [[oyster]]s).{{sfn|Le terroir nantais}}

Local fishing ports such as [[La Turballe]] and [[Le Croisic]] mainly offer [[shrimp]] and [[sardine]]s, and [[eel]]s, [[lamprey]]s, [[zander]] and [[northern pike]] are caught in the Loire.{{sfn|Qu'Est-Ce que la|2008}} Local vegetables and fish are widely available in the city's eighteen markets, including the Talensac covered market (Nantes's largest and best known). Although local restaurants tend to serve simple dishes made with fresh local products, exotic trends have influenced many chefs in recent years.{{sfn|Qu'Est-Ce que la|2008}}

''[[Beurre blanc]]'' is Nantes's most-famous local specialty. Made with Muscadet, it was invented around 1900 in [[Saint-Julien-de-Concelles]] (on the south bank of the Loire) and has become a popular accompaniment for fish.{{sfn|Qu'Est-Ce que la|2008}} Other specialties are the LU and BN biscuits, including the [[Petit-Beurre]] (produced since 1886), ''{{ill|berlingot|fr|Berlingot nantais}}'' (sweets made with flavoured melted sugar) and similar ''{{ill|rigolette|fr}}'' sweets with marmalade filling, ''[[gâteau nantais]]'' (a [[rum]] cake invented in 1820), ''{{ill|Curé nantais|fr|Le Curé Nantais}}'' and ''Mâchecoulais'' cheeses and ''[[fouace]]'', a star-shaped brioche served with new wine in autumn.{{sfn|Cuisine et vin}}