Hôtel de Ré, The Originals Résidence

Huîtres de Ré au Vinaigre d'Échalote

Freshly shucked oysters from the local Ré island beds, served with a classic shallot vinaigrette.

$28

Filet de Bar Rôti, Purée de Petits Pois

Pan-roasted sea bass fillet with crispy skin, accompanied by a vibrant pea purée and seasonal vegetables.

$36

Mouclade Charentaise

A regional specialty of mussels cooked in a creamy white wine sauce with pineau des Charentes and curry spices.

$29

Tarte Tatin aux Pommes de Ré

Classic caramelized apple tart made with local Ré island apples, served warm with a scoop of vanilla ice cream.

$14