Villeneuve-Loubet has two faces: the old village and the seaside. Inland, a medieval village and its château sit on a hill above the River Loup. On the coast, about 3 km of beaches stretch between Cagnes-sur-Mer and Antibes, overlooked by the famous wave-shaped buildings of the Marina Baie des Anges. More than half of the town’s land is still natural space – rare on the Riviera.
Why visit Villeneuve-Loubet
It is a practical, family-friendly base on the Côte d’Azur: beaches, parks, a marina and easy access to Nice, Antibes, Cannes and Saint-Paul-de-Vence.
Things to see in Villeneuve-Loubet
The old village and the château
Wander the lanes of the old village. Its château was founded in the 13th century; in 1538, King François I stayed here during the negotiations of the Truce of Nice, an event celebrated every summer.
The Escoffier museum
The great chef Auguste Escoffier was born in Villeneuve-Loubet in 1846. His birthplace is now a museum of culinary art.
The Marina Baie des Anges
The marina’s pyramid-like residential buildings, built from the late 1960s, are an icon of 20th-century Riviera architecture.
The beaches
About 3 km of beaches line the coast, with the cycle path along the seafront.
Parks and nature
The Parc de Vaugrenier, with its pond and archaeological remains, and the riverbanks of the Loup are lovely for walks.
Best time to visit
May to October is best for the beach. Spring and autumn are quieter and pleasant for walking.
Getting there and around
Nice Côte d’Azur airport is about 10 km away. Villeneuve-Loubet-Plage station has regional trains along the coast to Nice, Antibes and Cannes. Buses connect the village and the seaside.
What to eat
Provençal and Niçoise dishes, fresh fish and – in Escoffier’s honour – classic French cuisine.
Travel tips
- Use the coastal train for day trips without parking problems.
- Bring water shoes: many beaches are pebbly.
FAQ
Is Villeneuve-Loubet close to Nice?
Yes – about 15 km, with frequent trains along the coast.
Who was Auguste Escoffier?
A legendary French chef, born here in 1846, who modernised restaurant cooking.
