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Gault&Millau's review
Delicatessen
Fifty years of Girardeau, and still the same pleasure at the champion pig's trotter. The range of specialties has been extended to include charcuterie and the many preparations adopted by the locals, porcini ravioli, truffled poultry supreme, quail en croûte, Rossini venison rack during the hunting season, and a number of festive delicatessen products, such as smoked salmon.
