L’Île de Ré : le coin de paradis qui séduit les Français

This summer, the Bricard family arrives at Île de Ré after a seven-hour drive, marking the beginning of their annual vacation tradition. Hervé and Corinne, originally from Meudon, join the grandparents who fell in love with the island 30 years ago and built a house there, making it the family’s summer retreat. The first dip in the pool symbolizes the start of a cherished time, eagerly awaited for months. Île de Ré is a sought-after destination, attracting 180,000 tourists each summer, drawn to its stunning tidal flats, sandy beaches, charming villages with white houses adorned with rose mallows, and flat terrain perfect for cycling. This summer, the Bricard children will experience a different kind of holiday. Hugo will take on his first seasonal job at the local newspaper, while Jade, a 13-year-old tennis player, will compete in a crucial tournament, hoping to advance her dream of becoming a professional player. Meanwhile, Ludivine, her husband, and two friends are embarking on an ambitious project: reopening "L'Escale," an abandoned hotel-restaurant, after a five-year closure. They have invested nearly a million euros and are facing their first summer season, which promises to be demanding, requiring them to work 15 hours a day, 6.5 days a week. Cédric, a salt producer and an inventor in his free time, is launching a new venture: cultivating sea lettuce, an unknown vegetable in France, in his salt marshes. He aims to produce 400 kg and convince a Michelin-starred chef of its value. Cédric, who moved to Île de Ré six years ago with his family, previously owned an electronics business in Saint-Étienne. He learned salt production late in life, mastering the traditional techniques practiced on the island for over ten centuries. He sells his salt products from an "autoboutique," a self-service stall on a bike path, allowing customers to choose and pay for items themselves. Cédric is passionate about innovation, and his sea lettuce project is a testament to this, as he believes it’s the "green gold," the vegetable of tomorrow, due to its nutritional value and minimal water footprint. The reopening of L'Escale is fraught with challenges. The hotel was destroyed by fire five years prior, and its renovation has been a massive undertaking for the two couples. Johann and Sandrine are experienced restaurateurs, but Ludivine and Éric have no prior experience in the field. As their first season approaches, tensions are high. A server, Laura, is late on the first day, and Ludivine, who is learning the ropes of restaurant service, relies heavily on her staff. Sandrine manages the hotel, overseeing the 11 rooms that need to be prepared before the hotel is fully booked in two hours. Clément, Ludivine’s son, assists with making beds, receiving a crash course in hospitality. In the kitchen, Johann is preparing the day's menu but is deeply concerned about staffing shortages, especially after the high-season cook canceled. He needs to urgently find a replacement, as a lack of staff means no rest days for anyone and potentially working seven days a week, a situation he fears will compromise their commitment to reopening this historic establishment. The start of the summer season on June 30th brings a tenfold increase in the island's population, amplifying activity across all sectors. In Saint-Martin de Ré, the island's main town, volunteer firefighters are also preparing for a busy period, handling nearly 400 interventions in July and August, half of their annual workload. Their day begins with an urgent call: a 59-year-old man suffering from multiple hornet stings. The victim collapsed at a pharmacy and is struggling to speak. The firefighters stimulate him while awaiting the SAMU (emergency medical service). The stings, particularly on the head, are dangerous and have caused swelling in his throat, risking asphyxiation. Rebecca, a nurse, administers an adrenaline injection to reduce the swelling, and after ten minutes, the man stabilizes. He is then transported to La Rochelle hospital for further examination and is released a few days later without lasting effects. The proliferation of Asian hornets on the island has led to an increase in such interventions. The fire captain, who also runs a pest control business, collects the hornet's nest to educate his team on the dangers posed by these insects. Away from the high-stakes work, the Bricard family engages in a cherished tradition: looking through old vacation photos. This year, however, Hugo and Jade are breaking from their usual relaxed holidays to work. Hugo starts his job at the local newspaper, "Le Phare de Ré," a 70-year-old institution that sees its circulation increase significantly during the summer. Hugo is tasked with customer reception, subscriptions, and handling classified ads, experiencing some initial stress but eager to learn. Jade, despite her discipline challenges, particularly her love for sweets, begins her rigorous training for the tennis tournament. She combines early morning runs, muscle strengthening, and paddleboarding sessions with her father, who acts as her coach. Her coach, Philippe, emphasizes the importance of nutrition and recovery, recalling a past incident where Jade fainted during a run due to not eating. Cédric continues to monitor his sea lettuce cultivation, concerned about the impact of a heatwave. Despite the challenges, a month later, he successfully harvests 50 kg of sea lettuce. He meets with Christopher, a two-Michelin-starred chef in La Rochelle, who has experimented with his product. Christopher is impressed by the sea lettuce's ability to withstand the summer heat and has incorporated it into various dishes, from sardine tartare to even desserts like caramelized French toast and lime cream. The chef places an order for 120 kg, a significant victory for Cédric, validating his innovative venture and his place within the island's local produce. In the evenings, Cédric, who also raises oysters for personal consumption, enjoys a relaxed time with friends, sharing his "sea lettuce flakes" with freshly harvested oysters. Meanwhile, Éric, one of the co-owners of "L'Escale" and an oyster farmer by trade, continues his oyster farming activities late into the night, often joined by his son Clément. The next morning, Clément helps his mother Ludivine at the restaurant, which is now thriving, turning away customers due to full capacity and establishing itself as a popular dining spot. Jade’s tennis tournament begins. After an initial loss, she rallies, winning consecutive matches and reaching the final. With her mother’s support, she overcomes early struggles in the final match, ultimately winning after two hours. Her victory marks a significant step towards her dream. Hugo, too, has overcome his initial stress at the newspaper, proving himself invaluable and taking another step towards independence. As summer draws to a close, the Bricard family prepares to leave, stopping at Cédric’s shop for souvenirs, including his famous caramels and salt products. They reflect on the unique lifestyle on Île de Ré, where Cédric enjoys a counter-seasonal life, working intensely in summer and relaxing in winter. Corinne and Hervé, inspired by the island's charm and the prospect of a school by the sea for their daughters, decide to make their dream a reality: they will move to Île de Ré permanently next summer.