- Geographical location: Saint-Gilles, Gate de la Camargue, stretches between the plain of Costières and the Mediterranean coast.
- History: In the Middle Ages, the city is growing around the tomb of its founder Gilles. This is how the Benedictine abbey dedicated to St. Peter and Saint Paul will be erected.
- The legend of Gilles: Gilles retires into hermit in the Flavian valley and will have for only companion a doe who will feed him from his milk. During a royal hunt, he is injured by an arrow, while attempting to protect the animal. King Wamba, moved by this gesture, offers him the Flavian valley and asks him to build a monastery. The Hermit Gilles (Egidius) therefore founded towards the 7th century, a monastery dedicated to Saint Pierre and Saint Paul. After his death, many miracles attract a crowd of pilgrims on his tomb. A city is growing around the abbey which then becomes fourth place of pilgrimage of Christendom with Jerusalem, Rome and Saint-Jacques-de-Compostela. In the twelfth century, it was among the most frequented commercial ports which allowed a wide diffusion of the cult of the saint.
- Heritage: Today, Saint-Gilles enjoys many exceptional historic wealth thanks to its classified monuments, its unique screw staircase and its abbey, UNESCO World Heritage Site "Chemin" Saint-Jacques-de-Compostela in France ".
- From the heights of the city draws off the natural vegetation along the small Rhone, as well as cultivated agricultural areas (rice farming).
- In the direction of Nîmes, on the plain of the Costières, follow one another orchards of fruit trees (peach, apricot, almond trees) and vineyards classified in AOC.
- Agriculture, viticulture and arboriculture: the city, which is at the gates of the Camargue, makes the link between the costières, space of fruit productions and vineyards of quality and the wet Camargue plain.
- Traditions: Strong of its traditions, Saint-Gilles is also a municipality where the art of living combines to originality and modernity.
- Culinary specialties :
- Agrade Saint-Gilloise: for 15 people, allow 200 g of meat per person or 3 kg of Paleron - 600 g of onions - 3 cloves of garlic - 400 g of capers - 400 g of pickles - 400 g d Salt anchovy - a bouquet of parsley. Pepper and salt lightly. Chop onions, garlic, parsley, capers, desalmed anchovies, pickles. Add half glass of olive oil. Arrange the successive layer preparation intercalated with the Paleron slices. Cook three hours on fire.
- Other specialties: Sweet Fougasse Saint-Gilloise, Saint-Gilles mosaics (caramel candies).