Bring a large saucepan of lightly salted water to the boil.
Add the fettuccine and 1 tablespoon of the oil and cook for 8-10 minutes or until tender, but still firm to the bite. Drain and transfer to a warm serving dish, sprinkle over 2 tablespoons of the olive oil, the oregano and marjoram.
Heat 4 tablespoons of the butter with the remaining oil in a large frying pan (skillet).
Add the veal and cook over a low heat for 6 minutes.
Remove the veal from the pan and place on top of the pasta.
Add the vinegar and fish stock to the pan and bring to the boil. Boil vigorously until reduced by two thirds.
Add the grapefruit juice and cream and simmer over a low heat for 4 minutes.
Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.
Pour the sauce around the veal and garnish with grapefruit segments, pink peppercorns, the rose petals and fresh herbs.
To make rose petal vinegar, infuse the petals of 8 pesticide-free roses in 150 ml (1/4 pint) 2/3 cup white wine vinegar for 48 hours or overnight. Prepare well in advance to reduce the preparation time.