A Côté de Chez Fred

Gilles and Stéphanie, the owners of this seaside bistro, claim without airs and without boasting that their specialties aren’t simply shellfish platters of mollusks and crustaceans but original and creative recipes. The chef gets his inspiration from the daily catch of wild fish in the fishing port and that’s the reason why there is no menu,

Spécialités : bar sauvage aux pommes de terre de l’Île de Ré ; raie entière au beurre d’agrumes ; foie gras de canard au Cognac de Ré ; pièce du boucher limousine.