Le Père Fecto

A cut of beef (flank steak) from Ireland, cut into strips (aiguillettes). The meat is tender and juicy with a pronounced flavor. It is served with a garlic and parsley seasoning.

A breaded meat cutlet (usually veal or turkey) gratinated in the style of parmigiana. It is topped with tomato sauce, local cured ham, and melted mozzarella. Rich and comforting texture.

Layers of pasta interspersed with meat sauce (beef, tomato) and béchamel. All is gratinated with mozzarella. A hot, tender, and flavorful dish.

Pasta stuffed with Italian cheeses (mozzarella and ricotta). Soft and creamy texture inside. Served with a salad for freshness.

A traditional French sausage made from pork chitterlings (intestines). It has a powerful aroma and a very distinctive taste, appreciated by connoisseurs. Firm and granular texture.

A cooked charcuterie made from pork blood, fat, and spices. It has a dark color, a very tender and melting texture, and a rich, ferrous taste. Typically pan-fried.

Large flat pasta (pappardelle) served with girolles (fragrant wild mushrooms) and pieces of sausage meat. A rustic pasta dish with forest flavors.

Slow-roasted pork to keep it tender. Served with a rich red wine sauce and roughly mashed potatoes.

A large mixed salad with poultry (turkey), marinated vegetables (artichokes, sun-dried tomatoes), and Italian charcuterie (Coppa, spicy salami). Served with polenta.

A thick, tender cut of Charolais beef, renowned for its quality. Grilled or pan-fried according to desired doneness. Authentic beef flavor.

A thick fillet of ling, a white-fleshed, firm sea fish similar to cod. Served with an aromatic tarragon sauce and Mediterranean vegetables.

Thin slice of meat coated in breadcrumbs and fried until golden and crispy. Served with pasta in tomato sauce.

Salad topped with goat cheese served warm (often on toast), accompanied by Spanish cured ham (Serrano), potatoes, and basil sauce (pesto).

Long, flat pasta served with a red pesto (made from sun-dried tomatoes) and fresh Italian cheese (ricotta) for creaminess.

Savory tart filled with an egg and cream mixture, blended with three varieties of melted cheeses. Served hot or warm with a salad.