Tastes

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,

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