LE CULE D'POULE
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Charline Grigaut has been serving a sweet Cuisine for almost two years. It must be said that the kitchen, Charline knows it well: after his restoration studies in Varel, she worked successively in Monaco and then in Arles before settling in Nîmes. On the Cul d'Poule, you choose its menu in slate, as in the old one. Obviously, menus change every day, as they are desired and seasons. During our passage, we had salmon rillettes, un pork sauté, serving a plate made of Tagada and Nutella strawberry foam, or a brûlée cream in Carambar, or a grilled.
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