Feet in the Ø

Set in a quiet corner near a channel, the tasting hut is in the middle of the Fort Pâté oyster port.

At high tide, the water of the Pertuis licks the edges of the terrace.

The shaded terrace offers a moment of relaxation away from the hustle and bustle of the rest of the island in summer.

Eglade (or éclade) is a traditional Olivetan recipe, with mussels cooked in pine needles.

To eat: eglade, oysters, French fries, jars of vegetables, Dupuy canning factory, Montauzier salicorne.

Drink: Oleron wines, pineau and beers, French wines, bottled beers, soft drinks and still or sparkling water.

Tasting outdoors, the hut is open only if the weather is favorable.