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Gault&Millau's review
Carryout
Foie gras and raspberry opera, fillet of sea bass with viognier sauce, foie gras with rhubarb, fig and apricot, poached pear with cornas... Michel Gamon goes all out! Since 1966, this charcuterie-caterer has been cooking dishes and charcuterie products with the same care, supported by a solid team and his wife Emmanuelle. Delivery of meal trays, organization of receptions, buffets...
