PRONTO AL GUSTO

Media chef Adrien Pedrazzi (Masterchef 4) with his restaurant Pronto al Gusto was awarded the first prize for Italian fusion cuisine by Lux Life magazine for his Italian-Gascon concept, making him a recognised ambassador for his two core territories of Italy and Gascony. It is therefore a continuity for the man who took the gamble of setting up an Italian-Gascon restaurant in the Agen Joint Development Zone, which he manages with his partner, Marina Gobbo, in the dining room. A certified "Artisan Cook", a distinction he has held since 2018, Adrien Pedrazzi is passionate about cooking and overflows with inventiveness. The dishes are finely worked on the models of the cooking of yesteryear, such as the simmering of beef cheek confit with chianti. Why not also try the Rossini style duck breast rosette with sliced, barded and grilled duck breast and its escalope of fresh foie gras, a pure delight. The pizzas are among the best in town and will satisfy all tastes, as for example the nineta bagarella and its marinated vegetables which will delight vegetarians! Traditional customers will prefer the à la carte menu with a choice of charcuterie and Gascony and transalpine terrines followed by fresh pasta with "delights of the South-West" sauce, i.e. duck gizzards confit, foie gras, pesto and mushrooms, a typical example of fusion cuisine... not forgetting the suckling pig confit and stuffed cooked at a low temperature (à la carte on Friday and Saturday), a delight! The chef also proposes a Gascon burger, foie gras, truffle, butcher's burger to transform this standard of fast food into a gourmet version. As for desserts, the chef has favoured the great classics: tiramisu revisited with whisky cream, mascarpone cream, hazelnut chocolate, homemade whipped cream, red fruit panna cotta or salted butter (homemade of course!), or more surprisingly, banazzi (compote of bananas flambéed with amaretto, shortbread biscuits, caramel and whipped cream). A treat for a more than satisfactory quality-price ratio. And then Petit Futé recommends that you end the meal with the traditional home-made Limoncello! A wine-growing heart for the Bacaro Sicilian earth Nero d'Avola. The chef has also recently started offering a delivery service within a 12km radius around Agen for a single rate of 4 € as well as a dietary dish at - 500 kcal which is suggested. Always smiling and ready to share his passion, the chef also organises rock, salsa and jazz concerts every Friday evening with his all-you-can-eat BBQ during the summer to combine gustatory and auditory pleasures.