The story
Ré Ostréa operates a dedicated seafood counter in Saint-Martin-de-Ré. Didier Fournier left his background in boiler manufacturing to cultivate oysters along the island’s coast. Alexandra now oversees the daily workflow at their waterfront station. This shift toward careful seafood preparation defines their entire operation. Visitors encounter produce sourced directly from the neighboring tidal pools rather than distant suppliers.
The dining area consists of a simple cabana positioned near the shore. Straw umbrellas provide shade above rough wooden tables that angle toward the Atlantic. Outdoor seating dominates the space during summer months. A separate drive-through window handles take orders for guests who prefer to picnic along the coastline.
Diners select between individual portions or combined plates featuring pink shrimp, whelks, langoustines, and crab alongside graded oyster batches. The second through fourth sizes arrive shucked and ready to consume immediately. A café gourmand concludes the visit with miniature clafoutis, a buttery financier, and a coconut macaroon. This unpretentious model recently secured a spot in Le Fooding for its reliable standards.
Recognition
Ambience
Location
