FOURNIER TRAITEUR
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Cold entries, salmon steaks with Macedonia, egg, asparagus spikes, dill salmon bowl; the hot entries, the ris of the calf'mother'with a rabbit of fresh veal, bacon, mushrooms, Madeira sauce, sausage brioche (roasted roasted pistaché, brioche muslin; fish and crustaces, burbot blanquette, turbot in small vegetables or fondue of leek; sweet raspberry pastries with biscuit, muslin cream, raspberries and red fruit; pies; everything here is of impeccable quality. In this charcuterie, catering, baker, it is possible to sit down in a corner, to get warm a coffee, and to taste on site the products that are sold there. The area looks like a family kitchen open on the street, a quiet corner where shopping takes place with the choice of taking time.
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