La Ruelle

'Pâté de Campagne' wrapped in pork caul fat, with liver, pork shoulder, and pork belly, baked in a steam oven with added port wine. This moist appetizer invites you into the world of gourmet cuisine.

Marinated in red wine and slowly rested overnight, the rich flavor of the Wagyu beef tendon pairs perfectly with the fettuccine. Finally, grated Parmigiano cheese is added before serving at the table.

The beef selected at that time is grilled in a frying pan and then finished in the oven to a medium-rare doneness. The photo uses Misuji. The cut of meat and the accompanying vegetables may vary depending on the supply situation.