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John Dory fish, veiled with poutargue in oursinade by Jean-Louis Nomicos
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
Tastes
Jean Louis Nomicos, portrait of a Michelin-starred Chef
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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Marquiliani estate olive oil, a product of excellence, fresh and true.
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
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O Mà ! Creativity & a love for produce
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
Tastes
HAZELNUT CAKE by Alexia Santini
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
Tastes
Discover Cap Tonic, the new summer cocktail of L.N MATTEI
No excerpt
Tastes
The Burger Nustrale, one of the Guest’s signature recipes
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
Tastes
Valicella, a family farm
Since the early 1960s, the Valicella farm has cultivated the land of the Figari valley, around the hamlet of the same name. Throughout its history, the agricultural holding has evolved with different crops and livestock to focus on sheep’s cheese, olive oil and agro tourism. The primary activity of the farm is cheese production. From November to June, all 400
Tastes
La Plage Casadelmar by Pauline Rivet & Gian Marco Francesconi
Pauline, you have been managing the restaurant La Plage Casadelmar since its creation.would you mind explaining what its philosophy is? When I discovered “La Plage Casadelmar’s” terrace for the first time, I was instantly overwhelmed with a strong feeling of well-being and serenity. This is just what I try to transmit to our customers. I am greatly committed to winning
Tastes
CAPO’SPRITZ, the Corsican cocktail with a ‘High-end’ touch
Customised by Florie Castelana, in collaboration with the popular house LN Mattei, get beguiled by this premium spritz. Blend of freshness and sensuality, CAPO’SPRITZ is a Corsica-made trip to the land of flavours. Drawn from the famous red or white Cap Corse Mattei aperitifs, two versions of the cocktail are available. The Red CAPO’SPRITZ; a warm and sensual citrus- flavour
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