Fanny and Pascal Vermughen the keys to your career
Their story begins in Pas-de-Calais… A few years ago: at the time of their first life. He is a sports trainer: his life is football… He will “sacrifice” 25 years to his passion. During this time Fanny is a beautician.
Health problems will force Pascal to stop his job. Courageously, the couple changed their lives and acquired – still in the Pas-de-Calais department a Pizza kiosk… This is their second life! Attention the choice is assumed and Pascal will go to “train”…. He discovers how to make pizza dough and how it can vary depending on the temperature … The dough lives during fermentation! The couple, seeing that the activity is going well, will create their own restaurant where they will sell pizzas to eat in or take away! And then the date of May 1, 2019 arrives… Pascal and Fanny cross France to spend a few days with friends in Villeréal… It is love at first sight when they discover Villeréal, the bastide, the church. The choice is quickly made: No time to discuss, their hearts have made their choice: this is where they must spend their lives. The light is beautiful there… They are 50 years old: the right time to make their third change of life. And this is how on February 25, 2020 they open the North – South… Next to this church which still fascinates them as much!
Fanny and Pascal Vermughen the keys to your establishment
“Here” underlines Pascal with a huge smile “If you are at home, you are at home. Here we cook the pizzas in a wood-fired oven in front of the customer. But beware the cuisine I offer is not made of variations I have a very sharp character and I always try to discover, to improve myself… This allows me to offer a large menu to customers… In my kitchen, “My” terroirs are told… My last proposal? I serve the duck breast on a skewer with figs and apricots. The accompaniment? Grenaille potatoes. I discovered the Selles farm near Villeréal in Lougratte. I met the people who work there , I observed their way of raising the ducks… I know the quality of their work and I am proud to be able to cook the fruit of their breeding. In my kitchen I make sing my different soils: I serve Flemish carbonnade but also a dish that I am called for the pi veal cattas with marsala sauce and mushrooms. I happened to offer blue lobster, Mediterranean bluefin tuna. I belong to a family of foodies. My greatest joy? Take a walk in the region in search of quality local producers! What about desserts? I revisit the tiramisu… It really pleases… But to be frank I love to see the happy looks of customers when I bring them on the table a cream that I burn in front of them. I am overjoyed when friends come to meet in the North-South and Fanny prepares a table for them especially to welcome them all. The customers are friends to whom we offer a cuisine made with the heart from remarkable local products.
Fanny and Pascal Vermughen the keys to your terroir
Villeréal still Villeréal still Villeréal, but there is also the castle of Biron, the lake of Cancon, the hazelnut… What a beautiful country that made us change region!
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