Cabane Océane is the fruit of the collaboration
of Angélique Rousseau and Sébastien Réglin
Vincent, in charge of tasting, is responsible for creating a year-round menu based on fresh, local and seasonal produce: “From know-how to plate, that’s our roadmap! And working in a setting as idyllic as this one, we can’t help but want to enthusiastically share our products with our customers”.
Hot, cold, tartar, ice cream, marinated, accompanied by crépinettes or Charentais crickets… there’s no shortage of oyster variations to delight gourmets and seduce new ones.
