Tastes

The Chef chose to present this dish on plates created by Fabienne Rossi, a ceramist in Porto-Vecchio. Serves 6 Medium aubergine : 3 pieces Brocciu Passu : 300 GR Whole eggs : 2 pieces Chopped parsley : 1 / 2 bunch Chopped basil : 10 leaves Chopped garlic : 4 cloves Chopped shallots : 2 pieces Milk : 10 cl Recycle stale bread : 200 GR (Anti-waste tip) Instructions Cook the

Founded by Henri Ciccoli in 1965, Ciccoli Apiculteurs has never ceased to perpetuate tradition and know-how, but has also introduced new working methods in order to anchor the farm in its time. In 1991, the children took over the business under the attentive and benevolent eye of their father, who still distils his advice and experience today. The honey house

Situated on the stony Quaternary terraces of the eastern coast, opposite the majestic Inzecca Gorge, the Marquiliani estate is over 250 years old. It was famous at the time for its potatoes, meat, and especially its wines. The old gravity cellar of the main building stands testament to it all. The Domaine was abandoned during the 1929 economic crisis. It

Serves 4 4 x 130g John Dory fish fillets 15 g poutargue 8 sea urchins 200 g fregola sarda 1 small spring onion The zest of a bergamot Half a preserved lemon in puree 2 stems lemon basil 25 cl liquid cream 50 cl fish broth flavoured with dry fennel Instructions Open the sea urchins, remove the gonads, filter the

Jean-Louis Nomicos was born in the countryside of Marseille. The fragrances of the scrubland, the vapours of anise infused fennel, the sun-soaked vegetables, the iodized force of sea urchins, the delicacy of red snappers’ flesh, all these memories of Mediterranean scents and flavours inspire his cuisine. This chef had always dreamt of being a cook and at the age of

Marquiliani olive oil, a product of excellence, fresh and true. Set in the hillsides of Antisanti, on the Eastern Coast of Corsica, is the Marquiliani Estate. Upon the stony plateaus of Aghione, not far from the province that the Romans formerly called Alalia, the Marquiliani estate is lies at the heart of this traditional olive tree terroir, where in the

O Mà ! is a family business, set up by the self-taught chef Jean-Michel Querci and wife Anne who define themselves as enduring artisans who have a deep love for their region as well as its promotion. Since 2012, they have been collaborating on culinary creations which champion the riches the island has to offer : sweet brocciu cheers, fruit and vegetable

Recipe suitable for a 25cm cake tin Cake Baking powder – 3g Flour – 40g Ground hazelnuts – 110g Ground almonds – 50 g Caster sugar – 160g Eggs – 160g Butter – 100g Decoration Whole hazelnuts – 60g Hazelnut chocolate – 60g Tip: to begin with, roast the ground hazelnuts to give them and the cake a more intense

No excerpt

Always in the search of good products, the Guest was founded in Porto-Vecchio with the desire to share, welcome and make its customers feel right at home. Discover the secrets of the making of the Burger Nustrale, one of the Guest’s signature recipes. Serves 4: The buns 4 burger buns fresh from the bakery Ratatouille 2 courgettes ¼ of a