France
Europe's tallest sand dune — a hundred metres of hot grain, the Atlantic crashing below.
The sand rises more than a hundred metres from the pine forest floor and the Atlantic crashes at the base, invisible until you crest the ridge and it fills the horizon. The Dune du Pilat, on the French Atlantic coast, is the tallest sand dune in Europe — a moving, breathing mass of grain that shifts inland a few metres a year, slowly swallowing the trees behind it. The climb is barefoot, the sand hot, and the reward is total.
The dune runs nearly three kilometres along the coast at the mouth of the Arcachon basin, on the southern shore where the bay opens to the ocean, and it is to the basin what the Eiffel Tower is to Paris — the thing you cannot not see. In season a staircase of a hundred and sixty steps goes up the landward face; out of season, and for anyone who prefers it, the climb is straight up the sand. From the top the panorama takes in the whole Arcachon basin, the Atlantic, the green of the pines and the white of the Banc d'Arguin, the sandbank and bird reserve that lies across the channel. Paragliders launch off the crest on the sea breeze, and the oyster villages of the basin are a few minutes away. The wind moves the dune eastward year by year over the forest, and in dry summers the pine woods around it are under fire alert and the site can close at short notice; it reopens when the risk passes.
Couple
Climb at sunset when the light turns the sand gold and the Atlantic darkens below. The summit panorama — ocean, forest, bay, sandbank — compresses an entire coastline into a single view.
Family
The barefoot climb is a scramble children love. Paragliders launch from the crest, the beach at the foot has swimming, and the oyster villages in the basin add a grown-up reward afterwards.
Friends
A tandem paraglide off the dune with a registered school, surfing at the foot, oysters in the basin — the Dune du Pilat concentrates a full day of activities into a single stretch of sand and water.
Oysters from the Arcachon basin — opened at a waterside cabin and eaten raw with lemon and a cold glass of white.
Dunes blanches — the little choux buns filled with vanilla cream that the basin's bakers named after the sand.

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