Tastes

[et_pb_section transparent_background=”off” allow_player_pause=”off” inner_shadow=”off” parallax=”off” parallax_method=”on” custom_padding=”0px|0px|0px|0px” padding_mobile=”off” make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” make_equal=”off” use_custom_gutter=”off” fullwidth=”off” specialty=”off” admin_label=”section” disabled=”off”][et_pb_row make_fullwidth=”off” use_custom_width=”off” width_unit=”off” custom_width_px=”1080px” custom_width_percent=”80%” use_custom_gutter=”off” gutter_width=”3″ padding_mobile=”off” allow_player_pause=”off” parallax=”off” parallax_method=”on” make_equal=”off” column_padding_mobile=”on” parallax_1=”off” parallax_method_1=”on” parallax_2=”off” parallax_method_2=”on” parallax_3=”off” parallax_method_3=”on” parallax_4=”off” parallax_method_4=”on” admin_label=”row” disabled=”off”][et_pb_column type=”4_4″ disabled=”off” parallax=”off” parallax_method=”on” column_padding_mobile=”on”][et_pb_text background_layout=”light” text_orientation=”center” admin_label=”Texte” text_font=”|||on|” text_font_size=”18px” text_text_color=”#000000″ use_border_color=”off” border_style=”solid” disabled=”off” saved_tabs=”all”] The Corsican “maquis”,

[et_pb_section bb_built=”1″ admin_label=”section” fullwidth=”on” custom_padding_last_edited=”on|desktop” _builder_version=”3.0.47″ custom_padding_tablet=”50px|0|50px|0″ transparent_background=”off” padding_mobile=”off” prev_background_color=”#000000″ next_background_color=”#ffffff”][et_pb_fullwidth_image src=”https://www.luxury-estate-magazine.com/wp-content/uploads/2018/04/Luxury-Estate-Claudio-Pezzeti-03.jpg” _builder_version=”3.0.106″ use_border_color=”off” alt=”Soufflé au chocolat de l’Hôtel Casadelmar par le chef pâtissier Claudio Pezzeti” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” title_text=”Soufflé au chocolat de l’Hôtel Casadelmar par le chef pâtissier Claudio Pezzeti” /][/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section” custom_padding_last_edited=”on|desktop” _builder_version=”3.0.47″ custom_padding_tablet=”50px|0|50px|0″ transparent_background=”off” padding_mobile=”off” prev_background_color=”#ffffff” next_background_color=”#ffffff”][et_pb_row admin_label=”row” padding_mobile=”off” make_equal=”on” column_padding_mobile=”on” _builder_version=”3.0.106″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” bg_img_1=”https://www.luxury-estate-magazine.com/wp-content/uploads/2018/04/Luxury-Estate-Claudio-Pezzeti-01.jpg”

[et_pb_section bb_built=”1″ admin_label=”section” _builder_version=”3.0.47″ custom_padding=”0px|0px|12px|0px” custom_padding_tablet=”0px|0px|12px|0px” transparent_background=”off” padding_mobile=”on” prev_background_color=”#000000″ next_background_color=”#ffffff”][et_pb_row admin_label=”row” make_fullwidth=”on” custom_padding=”0px|0px|18.9531px|0px” padding_mobile=”on” column_padding_mobile=”on” _builder_version=”3.0.47″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″][et_pb_text _builder_version=”3.0.106″ text_font=”|||on|” text_font_size=”18px” text_text_color=”#000000″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” text_orientation=”center” module_alignment=”center” use_border_color=”off” background_layout=”light”] In Porto Vecchio, Béatrice Bacci grows an exceptional saffron as colourful as it is tasteful. [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section bb_built=”1″ fullwidth=”on” _builder_version=”3.0.106″ prev_background_color=”#000000″ next_background_color=”#000000″][et_pb_fullwidth_image src=”https://www.luxury-estate-magazine.com/wp-content/uploads/2018/04/Luxury-Estate-Safran-Beatrice-Bacci-02.jpg” alt=”Saffron of Porto Vecchio” title_text=”Saffron of Porto

by the chef Jean-Baptiste de Rocca Serra Ingredients (serves 6 to 8) Make a shortcrust pastry: 1 kg flour 500 g margarine diced into small cubes 2 pinches of salt ¼ l of water to add gradually For the filling: 1 kg floury potatoes 2 heads of garlic 1 glass of olive oil salt and pepper 200 gr grated hard