Carryout
Farm produce and take-away dishes: a good idea and a good feeling with the preparations of Marie-Pierre, a pastry chef by training. The weekly menu includes shepherd's pie on Tuesdays, couscous on Thursdays, bourguignon on Saturdays, as well as taraillettes (in pots, zucchini gratin, spaghetti bolo...), savory tarts, chard quiche, and desserts, prune farin, cannelés, vanilla compotes...
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3 Rue Granet, 83110 Sanary-sur-Mer, France
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