Perdreaux aux Fidés

Italian influence has made pasta common in the French Alps, leading Stendhal to insist on eating pasta whenever he visited Grenoble. ‘Fidés’ resemble vermicelli, but unlike larger noodles they are cooked ‘à la fide’, first sauteed in butter before being simmered in broth. Pheasant or chicken are excellent cooked in the same way as the partridge here.