Starters
• Homemade terrine and cold cuts assortment
• Onion pie and green salad
• Profitéroles with brandade
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Main courses
• One-pot roast guinea fowl
• Trout with bacon
• Camargue bull in casserole
(All dishes are served with seasonal vegetables)
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Deserts
• Chestnut cake
• Tiramisu
• Caramel cream