{"id":31214,"date":"2022-09-08T13:39:45","date_gmt":"2022-09-08T11:39:45","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/fabio-bragagnolo-chef-2-etoiles-michelin-du-restaurant-casadelmar-a-porto-vecchio-et-kevin-sanzay-chef-sommelier\/"},"modified":"2024-03-14T16:12:27","modified_gmt":"2024-03-14T15:12:27","slug":"fabio-bragagnolo-2-star-michelin-chef-of-the-casadelmar-restaurant-in-porto-vecchio-and-kevin-sanzay-head-sommelier","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/fabio-bragagnolo-2-star-michelin-chef-of-the-casadelmar-restaurant-in-porto-vecchio-and-kevin-sanzay-head-sommelier\/","title":{"rendered":"Fabio Bragagnolo, 2-star Michelin chef of the Casadelmar restaurant in Porto-Vecchio and Kevin Sanzay, head sommelier."},"content":{"rendered":"

<\/p>\n

Fabio, what is your approach?<\/div>\n

My cuisine proposes a gustatory journey in the Mediterranean, based on the discovery of local products and the aromatic herbs of our garden. I am attached to the values of sharing and conviviality and I hope that this is reflected in my dishes.<\/p>\n

What is your signature dish?<\/div>\n

My favourite dish is Saint Pierre, which I accompany with coral lentils, an ingredient to which I give its letters of nobility by adding a tomato water, a burrata emulsion and herbs from the garden.
\nBut my cuisine forms a whole and the creations imagined with my team each have their place on the menu, which offers a harmonious and coherent choice to our visitors: the Corsican veal shank that I work like an osso bucco, the Sisco onion, roasted and smoked with summer truffles, the return of fish- ing, a combination of fish and shellfish marinated in Cremona mustard… I try to sublimate the work of the best producers on the island with whom I exchange throughout the year.<\/p>\n


\n<\/p>\n

What discoveries from the island\u2019s vineyards do you suggest to your guests?<\/div>\n

I am a fervent defender of island winegrowing, which is constantly progressing. In recent years we have seen the emergence of remarkable micro-vintages. As these wines are mostly consumed in the summer, such an evolution, which favours finesse over power, is indeed a guarantee of a better adequacy with the expectations of the clientele in the summer period. In this respect, a terroir dominated by granite arena favours elegance and minerality, which is a perfect match for the seafood that Fabio is particularly fond of. The multitude of grape varieties originating on the island is a formidable playground for sommeliers. It is this diversity that makes Corsica\u2019s production so rich.
\nThrough their tireless efforts, our winegrowers have
\nmade Corsica an essential wine region.<\/p>\n


\n
\n<\/p>\n

Quelles d\u00e9couvertes du vignoble insulaire proposez-vous \u00e0 vos convives?<\/div>\n

Je suis un fervent d\u00e9fenseur de la viticulture insulaire qui ne cesse de progresser. On assiste depuis quelques ann\u00e9es \u00e0 l\u2019\u00e9mergence de micro cuv\u00e9es remarquables. Ces vins \u00e9tant majoritairement consomm\u00e9s l\u2019\u00e9t\u00e9, une telle \u00e9volution, qui privil\u00e9gie la finesse sur la puissance, est en effet garante d\u2019une meilleure ad\u00e9quation avec les attentes de la client\u00e8le en p\u00e9riode estivale.
\nA cet \u00e9gard, un terroir o\u00f9 domine l\u2019ar\u00e8ne granitique favorise l\u2019\u00e9l\u00e9gance et la min\u00e9ralit\u00e9 qui s\u2019accordent \u00e0 merveille aux produits de la mer que Fabio affectionne particuli\u00e8rement.
\nLa multitude d\u2019enc\u00e9pagements originaires de l\u2019\u00eele est un formidable terrain de jeux pour les sommeliers. C\u2019est cette diversit\u00e9 qui fait la richesse de la Corse en mati\u00e8re de production.
\nPar leurs efforts inlassables, nos vignerons ont su faire de la Corse une r\u00e9gion viticole incontournable.<\/p>\n


\n<\/p>\n

\n

Restaurant Casadelmar**<\/h3>\n

info@casadelmar.fr<\/a>Route de Palombaggia
\n20137 Porto Vecchio
\n+33 (0)4 95 72 34 34<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fabio, what is your approach? My cuisine proposes a gustatory journey in the Mediterranean, based on the discovery of local products and the aromatic herbs of our garden. I am attached to the values of sharing and conviviality and I hope that this is reflected in my dishes. What is your signature dish? My favourite dish is Saint Pierre, which…<\/p>\n","protected":false},"author":1,"featured_media":31196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[49,48],"tags":[],"coauthors":[12],"acf":[],"yoast_head":"\nFabio Bragagnolo, 2-star Michelin chef of the Casadelmar restaurant in Porto-Vecchio and Kevin Sanzay, head sommelier. | Luxury Estate<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxury-estate-magazine.com\/en\/fabio-bragagnolo-2-star-michelin-chef-of-the-casadelmar-restaurant-in-porto-vecchio-and-kevin-sanzay-head-sommelier\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fabio Bragagnolo, 2-star Michelin chef of the Casadelmar restaurant in Porto-Vecchio and Kevin Sanzay, head sommelier. | Luxury Estate\" \/>\n<meta property=\"og:description\" content=\"Fabio, what is your approach? 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