Hotel de Toiras is located at the entrance of the port of Saint-Martin-de-Ré. The chef of its gastronomic restaurant, Thibaut Peyroche d’Arnaud, focuses his menu on seafood, which is locally sourced.
Three times a week, Thibaut Peyroche d’Arnaud gets his products from the local farmers’ market, where his favourite spot is the fish market. His menu follows the seasons, the changing markets and the goings of the tide. The fish, shellfish and crustaceans come exclusively from around the island and are all fished on small boats along the coast. For the oysters, Thibaut Peyroche d’Arnaud calls upon Frédéric Voisin, one of only two certified organic oyster farmers in Europe, a unique farm in the heart of the salt marshes. The procedure is very long: to be certified organic, they have to meet a list of very precise criteria dealing with both the oyster itself and the environment of its production.