• Starters •

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Plate of Tellines in bourride

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Eggplant millefeuille

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Camargue melon with ham and Muscat de Lunel (depending on the season)

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•  Dishes •  

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Octopus roulade with Aigues-Mortaise  

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bull sausage

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Gardianne bull and Camargue rice

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• Desserts •

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Panna cotta

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Creme brulee

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Ice cream of your choice (2 scoops)