GRUEL TRAITEUR
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Sébastien De took over the estate of his father Michel and opened, in addition to La-Test-de-Buch, another shop in Arcachon. De only produces handcrafted and goût products. Foie gras is often in honour, tradition in the Southwest requires: in verrine, for a mangue-liver chutney or for a pumpkin brûlée cream to be tasted at the aperitif, for a cold entrance, cream burned to foie gras and its melon beads, not to mention the speciality of the chief catering chef: white sausage dessert, foie gras and mango chutney… And for your buffets, don't miss the special Gastro with a liver flux in the aperitif and a ris of calf accompanied by its gras in foie gras, among many other celebrations for your taste buds.
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