TRAITEUR DUNATE
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Professional catering, Jean-Paul Dunate has been active in the mouth for over 30 years. It develops hot, hot or cold dishes: duo of curry salmon and cod, ballottine of the sea on bed of spinach in branch, rabbit medallion and fresh pasta, bite to the queen, pot-au fire, stuffed calf "Grandmother"… On the desserts, the proposals are equally appealing: season pie, chocolate foam, tiramisu, caramel flan, cream cabbage… Meals are cooked on site and vary according to seasonal products. You can order by phone after consulting the blog regularly updated!
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