Île de Ré is brimming with artisanal specialities that reflect the richness and authenticity of its local terroir. This preserved land offers a true invitation to indulgence, with a selection of exceptional products shaped by the sea, the wind, and the age-old expertise of the island’s inhabitants.
Among the must-tries, the Île de Ré potato, which benefits from a Protected Designation of Origin (PDO), holds a special place in the hearts of locals. Delicate and subtly sweet, the Bonnotte — the island’s most iconic variety — is hand-harvested each spring during a collective gathering that brings together residents and visitors alike. This tradition culminates in a rustic open-air festival held in May, where the season’s first Bonnottes are enjoyed alongside grilled meats and local delicacies. This rare tuber pairs beautifully with grilled fish and seafood, or is simply roasted in salted butter and finished with a sprinkle of fleur de sel from the island’s salt marshes.
Another local curiosity is salicornia, often nicknamed the “sea pickle”. Harvested in the salt marshes at the end of spring, it can be eaten raw in salads, pickled in vinegar, or served as a side dish with fish and shellfish. Its briny flavour and crunchy texture make it a sought-after product. Legend has it that the island’s elders once consumed it to ward off scurvy, thanks to its high mineral content.
Salt itself is one of the island’s greatest treasures. For centuries, salt workers have upheld a meticulous, time-honoured craft in the marshes, harvesting both the prized fleur de sel and the coarse salt certified with a Protected Geographical Indication (PGI). Several saltworks, such as Les Salines de La Couarde and Le Marais salant de Loix, welcome visitors eager to discover this traditional trade, which remains very much alive today.
For those with a sweet tooth, Île de Ré boasts a wealth of gourmet treats. Not to be missed are the artisanal butter biscuits, especially those made by La Biscuiterie de Ré, a beloved institution on the island for several decades. Other essentials include honey from local hives, jams made with fruit from island orchards, and the much-acclaimed ice creams from La Martinière, a famous parlour in Saint-Martin-de-Ré. Known for its original flavours — oyster, salted caramel, or apple tarte Tatin — La Martinière is reason enough for a visit in itself.
But if one product truly embodies the spirit of Île de Ré, it is undoubtedly the oyster. Farmed in oyster beds dotted along the coastline, Ré oysters are known for their firm flesh, delicate flavour, and subtle hint of hazelnut. They can be enjoyed fresh at the market, at convivial oyster shacks like La Cabane du Feneau in Ars-en-Ré, or even right at the oyster farms during tasting tours overlooking the ocean. A classic local recipe involves lightly grilling them with a dash of Pineau des Charentes and a topping of rustic country bread crumbs before a quick turn in the oven.
Local fishing also provides an exceptional variety of fish and seafood: line-caught sea bass, gilthead bream, sole, imperial prawns, and bouchot mussels all grace the morning market stalls and restaurant menus. Many establishments on the island pride themselves on championing seasonal, fresh produce from the ocean. You’ll find this authentic marine cuisine showcased in restaurants like Le Bistrot du Marin in Saint-Martin-de-Ré and Chai Nous Comme Chai Vous in La Flotte.
Ré’s market gardeners cultivate open-air vegetables and aromatic herbs, sold directly at the farm or at the markets, ensuring a genuinely local culinary experience. A typical island recipe passed down through generations is the marmite rétaise — a hearty fish and potato stew flavoured with garden herbs, traditionally served piping hot after a day’s fishing.
This generous, terroir-driven gastronomy is also brought to life in several renowned gourmet establishments. Today, Île de Ré boasts four MICHELIN-starred restaurants, a testament to the island’s culinary refinement and high standards. Among them, Christopher Coutanceau, a three-star chef in nearby La Rochelle, offers a creative and inspired take on the island’s produce. On the island itself, L’Écluse, Le Chai de Mon Père, and Le Salon d’Olivia delight discerning food lovers with exceptional seafood and fine dining rooted in the island’s traditions.
