La Baule eats fish. The whole coast is on the table: Atlantic sole, sea bass, langoustines from Quiberon, oysters from the Bay of Bourgneuf, mussels from Pénestin. Beyond the obvious seafood, look for far breton (a prune flan, the traditional dessert of the region) and gâteau nantais (a rum-soaked almond cake from nearby Nantes).
The wine to drink with all this is Muscadet — crisp, dry, almost saline white from the Loire estuary just to the east. It is the perfect partner for oysters and the cheapest serious wine in any seafront restaurant.