Originally from Solenzara and recently graduated with a Masters degree in Conservation and Restoration of Technical, Scientific and Horological Objects at the Haute Ecole ARC in Neuchâtel, with added training in watchmaking in Besançon, Jean-Dominique Le Meur aims to live his passion: watches. Very interested in modern and old pieces it was a new problem, more or less indirectly brought

Les Inséparables diamonds ring White gold and diamonds ring 18 500 € Ring Les Inséparables white gold ring set with diamonds and colored gemstones 11 000€ We all know the art of time well, and it’s been almost thirty years since Jean founded Les Montres where he was later joined by Arnaud and Pauline. It’s a family story, a story

In the Upper town of Bonifacio, La Boutique Du Corailleur, an emblematic institution of the City of Cliffs, offers its visitors a trip to the land of red coral. Son of the acclaimed diver Laurent Giordano, known for having discovered the symbolic Dionysian bronze panther in Monaco, Jean-Philippe established La Boutique du Corailleur in 1991. His universe is Red Coral!

With Héritage Corse, Parfum d’Empire returns to its roots, the island of Corsica where Marc-Antoine Corticchiato is from! The new collection from l’Héritage Corse is a tribute to the splendour of the Islands nature, to its energy. To the fragrances that outline its olfactory landscapes, from its wild coasts to its untamed maquis and its lofty mountains. The soul of

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

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