Louis Festa's 2 toques restaurant offers street food for 15 euros

Chef Louis Festa launches a 15-euro street food offer in his Les Singuliers restaurant (2 toques). It's a way of making his cuisine more accessible, without sacrificing gastronomic standards.

Nell Giroir Published on 2/17/25 at 3:14 PM

in Saint-Astier, Dordogne, Louis Festa has no shortage of ideas for breaking gastronomic codes. at the helm of his restaurant Les Singuliers, opened at the age of just 24, the chef aims to prove that quality and accessibility can go hand in hand. His new street food offer, available for takeaway, is part of this approach: a 15-euro menu, with a revisited croque-monsieur, a side dish that changes with the seasons, and an artisanal drink. The initiative is designed to appeal to a new, younger audience.

Pericroque: a revisited Périgord croque-monsieur

With this new offering, Louis Festa puts the spotlight on local produce by revisiting a street-food classic. The pericroque, a high-end version of the croque-monsieur, is designed to the same exacting standards as his gourmet dishes. On the menu: homemade sourdough bread, breaded pork loin confit, coleslaw, walnut oil mayonnaise and pesto with arugula and fresh walnuts. The side dishes follow the seasons: at the moment, sweet potato potatoes. The menu can be complemented by an artisanal drink and an optional peanut praline cookie.

Making gastronomy more accessible: an assertive challenge

Behind this initiative, the chef hopes to attract a younger clientele and show that quality cuisine can be offered at affordable prices. With this in mind, he is already offering a four-course gastronomic menu at just 50 euros for those under thirty. none of the menus on the à la carte menu exceed 80 euros. A choice consistent with his vision of modern gastronomy open to all.

Awarded the Dotation Jeunes Talents Gault&Millau, Louis Festa is part of a new generation of chefs who are shaking things up. Hyperactive and highly inquisitive, he trained at Ferrandi and worked in Jacky Ribault's kitchens, before flying off to Japan with a bag on his back to enrich his world. At Les Singuliers, he applies this open-mindedness, valuing local artisans and producers in the service of demanding yet accessible cuisine.