Hotel Terminus, menu, pages 34-35

men001142_Hotel Terminus, menu, pages 34-35 <br> <br> <br> DESERTS (following) <br> Biscuits of Reims <br> Chestnuts of Lyon <br> - iced <br> Petits-fours <br> Macarons <br> <br> <br> CHEESE <br> Roquefort <br> Gruyere <br> Brie <br> Chester <br> Bondon raffine <br> Port-du-Salut <br> Parmesan <br> Cream cheese <br> Suisse <br> Camembert half, the portion <br> Coulommiers <br> <br> <br> DESSERTS (suite) <br> Biscuits de REims <br> Marrons de Lyon <br> - glaces <br> Petits-fours <br> Macarons <br> <br> <br> FROMAGES <br> Roquefort <br> Gruyere <br> Brie <br> Chester <br> Bondon raffine <br> Port-du-Salut <br> Parmesan <br> Fromage creme <br> Suisse <br> Camembert demi la portion <br> Coulommiers <br>