composition and ingredients
Dried beef rolls and artichoke tartar with olives Provence, salmon half-smoked half-marinated with dill and lemon caviar, cherry tomatoes stuffed with crab and spicy avocado, walnuts Jacques in medallion and lobster polenta.
Contains gluten, crustacean, milk, celery, mustard, sulphites, mollusc, fish.
Traces: Our pastry laboratory is used to handle : eggs, peanuts, soya, nuts, sesame.
Our kitchen is made to handle : gluten, crustacean, eggs, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin, mollusc, fish.