If you are planning to visit the Camargue, you may want to check out the article in the August 21, 2013 Dining section of the New York Times, entitled, "The Braising of the Bulls." It features two wonderful restaurants that are well known for their bull-meat dishes, and trust me, both are TRUELY wonderful!!! Both are especially highly regarded for their Daube de Taureau, a traditional Provencal stew made with the meat of boars that are born and raised in the Camargue, as well as other Taureau de Camargue dishes.
The restaurants mentioned are:
L'Estrambord - a "no-frills" restaurant near Le Sambuc