The story
Les Huîtres de Trousse-Chemise sits quietly along the salt marshes outside Ars-en-Ré. The operation functions as a practical oyster farm and seafood stand, a spot recently noted by Le Fooding for its honest approach. Franck Moreau manages the cabin on the northern tip of Ré Island. You step up to the window to order before claiming a picnic table.
Orders arrive in shallow woven crates. The house special features casa’s n°3 oysters alongside buttered bread, lemon wedges, and a sharp shallot vinegar. Raw palourde clams rest next to polished whelks and large pink shrimp. A single pork sausage called Charentais grillons finishes the selection, marking the only cooked option at this oyster farm.
A megaphone calls your table number across the gravel yard. Guests settle onto sturdy benches under the open sky while sipping local wine. The layout stays brisk and informal. Families prefer the casual pace.
Recognition
Location
