Chef Yvan Noblet invites you to a special tasting facing the Bélon, during which he'll tell you all about the history and breeding of the flat oyster, which has become a luxury product, and why it's so rare these days compared with the creuse! Tasting: Plate of 6 oysters (3 flat and 3 hollow) + a drink.
Capacity 10 people
Must be booked in advance.