A creation by the chefs at the Plats du Gite; discover this pate made from oysters and algae, very slightly salted with salt from the Ile de Re.
The oysters come from The Marennes-Oleron basin, raised by a well known family of oyster farmers on the banks of the River Seudre, near the Ile d'Oleron bridge.
A delicious mixture of oyster flesh and pork and seaweed from the Marennes region – Oleron seaweed (sea lettuce and nori) salted with salt from the Ile de Re. This pate was created more than fifty years ago by a Charente coastal oyster farmer
Ingredients: lean and fat of pork, 24% oyster flesh, white wine, shallots, salt from the Ile de Re, agar agar, 0.3% seaweed, pepper.
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