So, I've decided to dedicate my first post to the Île de Ré and the sumptuous food I experienced there.
Mooching around the market
Dinner at La Baleine Bleue
I was staying in St. Martin, which is renowned for, amongst other things, its abundance of waterfront restaurants. One evening we hit La Baleine Bleue for dinner - a chic restaurant and bar set on the harbour's own mini island.
We started the meal with an amuse bouche of gazpacho topped with a mint foam and served alongside a avocado and chicken mousse - a refreshing palette teaser to work up my appetite. Followed by a platter of Île de Ré oysters with a selection of spiced butters.
I ordered the bar de ligne cuit sur peau, fenouil travaillé en différentes textures - a pan-fried filet of sea bass with crispy skin and fennel in various textures including a purée, a foam, raw and thinly sliced raw, and roasted. The purée was light, fluffy and subtly flavoured with the fennel.
We also ordered the Saint Pierre en aiguillettes, linguini au citron et écume de crevette grise - spears of John Dory on a bed of lemon linguini, petits pois and a rich foam.
And finally we finished the meal with a "Summit déconstructuré" - Cognac jelly with a lemon mousse and speckled with a ginger crumble.
... and Le chocolat Cluizel en différentes textures, refraichait aux fruits exotiques - a chocolate mouse sandwiched between a biscuit base and tempered chocolate topped with mango sorbet and a nutty chocolate spear.
Exploring the island
The island's capital is a UNESCO World Heritage Site with charming cobbled streets and ramparts. I found that the best way to capture with town was from the church's clock tower. The tower offers panoramic views of the island, if you can stomach the rickety climb up the relentless spiral staircase.