Tastes

Située dans le charmant village de Porto-Vecchio, l’épicerie fine A Muredda est bien plus qu’une épicerie. C’est un véritable voyage culinaire à travers les saveurs authentiques de la Corse et d’ailleurs. Fondée par Corinne et Raphaël, un couple passionné par la gastronomie et les produits de leur île natale, A Muredda est devenue une adresse incontournable pour les amateurs de

Located on the Oso bridge in the municipality of San Gavino di Carbini, La Chjusella is much more than a restaurant; it’s a living testimony to the history and tradition of the Martinetti family. The story began in 1986, when Paul and Catherine Martinetti gave their son Jacques a piece of land by the side of the road. Driven by

Number of people pax :4 people. 1 600g lobster Lobster butter Lobster carcass 300g butter Sabayon 3 eggs 3 egg yolks 250g lobster butter 7g salt 8g lemon juice Sauce Américaine 50g Aromatic garnish 1 piece Lobster head 10g Tomato concentrate 5cl Cognac Garnish Asparagus : 8 pieces asparagus purée 5 p asparagus tail pomelos 1 p Pomelos for supremes 2 pieces for

Serves 4 4 Aubergines cut into thin slices 1L tomato purée 2 Mozzarella di bufala, sliced 1 bunch basil 300g Parmesan cheese 250g Ricotta cheese 4 sheets of brick pastry salt and pepper 1 pastry cutter diameter 6 cm Sprinkle the raw aubergine slices with salt. Fry the aubergine slices and leave to rest. Alternate the aubergine slices, tomato sauce,

The Isle of Beauty is famous for its breathtaking scenery, but it’s also renowned for the quality of its local produce. On the Côte Orientale, Le Verger de Raphaëlle is a small family-run fruit farm. Raphaëlle grows olive, fig and hazelnut trees, respecting the environment and its biodiversity. After living and studying on the Continent, Raphaëlle, originally from Cervione, returned

Over the past 7 years, the organic bakery and grocery shop “l’Ortulinu” has become a veritable institution in Bonifacio. It has carved out a special place for itself among locals and tourists alike, with the sole aim of offering organic products and favouring short distribution channels to provide a healthy, balanced diet. The name of the bakery, ‘l’Ortulinu’, refers to

After several years spent on the continent, Dominique Ferrero returned to her native land, the family restaurant, and then founded a house that bears her name, a sort of tribute to her family and to the decades that her parents consecrated to the service of taste in their restaurant “Le Floride”, a true institution in the Imperial City. In 2016,

Serves 4. About 1 hour Meyer Lemon Jam 50 g sugar 100 g water 300 g Meyer lemon Remove the lemon peels, avoiding the white part and recover the pulp by cutting them raw Cook them in water and sugar until you obtain a smooth and homogeneous jam Raw fish and shellfish 80 g Red shrimp 80 g Tuna 80

Originally, 28 hectares of thick scrubland bordered by the Cavu river attracted the attention of Gaétan and Suzanne Laurent. From 1965 onwards, their first motivation was to prepare this single plot of land, which seemed to them to be the ideal place to set up their farm. After two years of hard work, the tools of the time being rudimentary,

A request for an ephemeral meal is always singular and personalised, as much for the menu as for the table or floral decoration, or even the choice of venue, which must remain as authentic and natural as possible. It can be for two or several dozen people, for the different events of life, marriage proposal, engagement, baptism or other occasions,