In the heart of the old salt marshes of Oléron, the atmosphere is unique, and the rustic charm of these fishermen's cabins adds even more to the moment. The chef imagines elaborate dishes that are a welcome change from the usual: warm oysters with leek fondue, carpaccio of maigre, black garlic gel, spice lacquer and flax breadstick, octopus confit, lentils and mustard sabayon, filet de taureau, lemon tart.