I’m surprised at the number of bargees who’ve told me that, when cruising on the Canal Latéral à la Loire, they passed the turnoff to Nevers without a second thought about taking it. They had no idea such a lovely city was just a half-hour away. What a shame.
The turnoff is clearly visible when coming from either direction.
There should be a sign that says Turn Here!
The guidebook for this stretch shows a 3-kilometre long (with two locks) canal that doesn’t seem to go anywhere. It’s a dead-end that doesn’t quite reach Nevers. Why bother? Especially since Plagny (if going in our direction) is 2-kilometres away and has moorings, restaurants, and attractions. Closer and easier.
Entering the “Embranchement de Nevers” is a bit confusing. At first, we couldn’t figure out what to do. Instead of a pole for us to pull to operate the lock, there was nothing. At least not for boats coming from Fleury-sur-Loire. We spotted one for boats coming in the opposite direction – and realized that’s the only one. We’d have to make an awkward U-turn and back up to the pole. Challenging.
Here’s a Dutch barge coming from the opposite direction. Much easier for them. You can see a crew pulling the pole – triggering the lock gates to open. Why not a pole for boats coming the other way?
Once through the lock, it’s a scenic cruise to Nevers.
After the second lock, there’s a spot to pull over for something cold and refreshing. (The temperature is in the high 30s at the moment.)
We continued past. But it looked so inviting, we returned by bike for two “citron pressés.”
While that refreshment stand was close, a lovely restaurant was even closer. We had dinner at “La Marine.” While we ate, we could see Aleau moored on the other side of the marina.
La Marine specializes in “moules frites.” Mussels and Belgian French fries. We were probably the only diners who chose something else.
As an entrée, I had “Saumon mariné au citron vert et à la huile d’olive.” Wow!
A little less photogenic and almost as tasty, my “plat” was “Filet de sandre au beurre blanc et sa garniture.” While we didn’t order mussels, we got some. Gone before I grabbed the shot.
Jeannie’s entrée was “Bavarois de chèvre maison et sa salade,” a Bavarian goat-cheese salad.
Followed by a “Faux filet Charolais grillé, sauce Bérnaise ou bleu d’auvergne.”
Dessert was sorbet. Once again, gone before a shot could be taken.