The story
Betty Beef, a French grill serving Marciac and the Gers from D943, 32230 Mascaras, France, is listed in the 2026 Le Fooding guide. The restaurant's meat-focused kitchen is built around cattle raised on the family's own land.
The Charolais cattle are raised organically on the property at Mascaras. The kitchen also works with less common cuts, such as aiguillette baronne, hampe and araignée, which are aged and cooked in house. The veal is organic too and comes from the same farm.
Le Fooding's reviewer found a carpaccio of beef dry-aged for three weeks and a large sirloin steak, or a prime rib, served with fries cooked in beef fat. Other plates include beef in Burgundy ravioli, cromesquis, and a tripe gratin with vegetables from the garden. The room is a converted barn with jazz playing in the background.
Recognition
Ambience
Location
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