The conference will be held at Centrale Nantes, one of France’s leading engineering schools.
about 20 minutes by car from Nantes Atlantique Airport;
about 30 minutes by tram from Nantes train station (about 2 hours from central Paris, with hourly departures);
about 20 minutes by tram from the city centre (the historic district around the Castle of the Dukes of Brittany, and the city of Jules Verne);
about a 1-minute walk from the Centrale Nantes–Audencia tram stop (Line 2).
The gala dinner will be held at La Cigale restaurant, located right in the hearth of the city and one of the world’s most beautiful brasseries, renowned for its stunning Art Nouveau interior and traditional French cuisine.
Soon more!
From Nantes Atlantique Airport (NTE): Take the airport shuttle to Hôtel-Dieu, then tram line 2 towards Orvault Grand Val and get off at Centrale Nantes Audencia (about 50 minutes). Local transport: https://naolib.fr/en. Taxis are also available at the airport (about 20 minutes).
From Nantes train station (about 2h from Paris Montparnasse): from the north exit of the station, tram line 1 towards François Mitterrand to Commerce, then tram line 2 towards Orvault Grand Val to Centrale Nantes Audencia (about 20–25 minutes). Local transport: https://naolib.fr/en.
From Paris Charles de Gaulle (CDG): Take the TGV from Aéroport Charles de Gaulle 2 TGV to Nantes (about 3 hours): https://www.sncf-connect.com/en-en. Then same tram connection as above (about 20–25 minutes).
We recommand staying at the Mercure Passage Pommeraye in the city centre (20–30 minutes by public transport).
Otherwise Booking.com; there are options at every budget.
Nantes city centre: https://www.levoyageanantes.fr/en/
Les Machines de l'île: https://www.lesmachines-nantes.fr/en/
Trentemoult: https://www.levoyageanantes.fr/en/to-see/the-endless-journey/the-districts-of-nantes/trentemoult/
Clisson and the Nantes vineyards: https://www.levignobledenantes-tourisme.com/en/
Pornic and the Atlantic coast: https://en.pornic.com/?origine=switchLangue
© David Gallard _ LVAN
© Martin Argyroglo_LVAN, ADAGP
© Jean-Dominique Billaud_LVAN