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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Jean Grisoni stems from the worlds of image, literature, design and jewellery. After spending a long time in the world of contemporary jewellery, he decided to change material by working with bronze, and to change subject, from people to houses. Drawing the majority of his inspiration from his native Mediterranean, and without renouncing his roots as a creator, it is

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The Maquis’ story begins in Paris in June 1945. A student at the time, Catherine Salini regularly met friends at a bar in the 5th arrondissement, “The Maquis”. It was there that she shared her future ambition: “open a bar in my mother’s classroom!” Just back in Corsica, she set up the establishment in the little house in Porticcio where