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Gault&Millau's review
Carryout
A touch of nostalgia for old Rouennais, and a good reminder of tradition for new generations. For this is charcuterie à l'ancienne, as we like it, with ham cornet, egg in jelly, crayfish aspic, salmon shell, bouchée à la reine, ham crêpe, and of course pâtés en croûte and other charcuterie pastries.
