TRAITEUR DES HALLES

In the small Camargue, the secrets of the gardiane are very well guarded by Alain Quetant, specialist in cooking dishes. His recipe is developed with local products that kaminraum for long hours. Thyme, laurel, red wine, small black olives of Sommières play a symphony of flavours around country bull meat. A dish that varnish well with the rice camarguais, everything to taste with a good little red from the raw.