LE GRAND LARGE
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With a shell credo, seafood and fish, the Grand Broad takes us in salt smells appreciating maritime flavours: Cuttlefish rust, cream molds, fisherman's pot (with mullet, mussels and turbot, sorry!), grilled fish with plancha or a variety of Saint-Jacques and garlic butter up the map. Impossible to be in Camargue nevertheless without displaying at the gardianne menu bull and other fillets of beef beef. To give you a little idea of the sweets offered at the end of the meal, you can find the pick of vanilla red fruits or the moelleux of the two homemade chocolates.
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