À La Main Le Comptoir

A selection of artisanal Corsican charcuterie including lonzu (dried pork fillet), coppa (dried pork neck), and dry sausage. These meats are salted and aged, offering intense flavors and a firm texture. · Salty, peppery, and umami-rich taste with a chewy texture. · Generally enjoyed as a starter with fresh bread.

A pâté-style charcuterie made with a meat filling (often pork, veal, or poultry) baked inside puff or shortcrust pastry. Served cold in slices. · Contrast of textures between the crispy crust, the melting jelly, and the flavorful meat. · Ideal as a starter with pickles or a small salad.

Pointed cabbage roasted to bring out its sweetness, served with a creamy mushroom sauce. Enhanced by a gremolata (condiment) with citrus and crunchy almonds. · Earthy and sweet flavors of cabbage and mushrooms, balanced by the acidity of citrus. · A refined vegetarian dish to be enjoyed hot.

A soft brioche filled with fresh and delicate crab meat, topped with lumpfish roe for an iodized touch. Accompanied by a crisp endive salad. · A blend of brioche sweetness, marine freshness, and the slight bitterness of endive. · An elegant starter combining land and sea.

Tuna steak quickly seared to remain rare in the center, served with sautéed vegetables, sweet datterini tomatoes, and anise-flavored fennel. · Texture of the fish melts in the mouth, contrasting with the crunchy vegetables. Fresh and Mediterranean flavors. · A light and fragrant dish, perfect for a balanced meal.

Small fried croquettes filled with black pudding, crispy on the outside and melting on the inside. Served with mayonnaise and a mesclun salad. · Rich and spicy taste of black pudding, softened by frying and mayonnaise. · A gourmet starter or a dish to share.

Lamb cooked slowly until very tender, flavored with lemon. Served with broccolini (a vegetable similar to broccoli) and a fine parsnip purée. · The meat is juicy and falls off the bone, accompanied by the sweetness of parsnip and the crunch of green vegetables. · A comforting main course with subtle flavors.

A large grilled Charolais beef rib steak, served with new potatoes, sweet confit shallots, and salad. Designed for sharing. · Tender and marbled red meat with a powerful grilled beef flavor. · A convivial dish to share, ideal for red meat lovers.

A hot sandwich like a croque-monsieur but with olive oil focaccia bread. Filled with roasted pork, smoked Italian cheese (scamorza), and sweet and savory condiments. · Crispy, melting, and rich in smoky and vinegary flavors. · A gourmet and hearty dish, served with salad.

Vegetarian version of the focaccia croque with oyster mushrooms and a creamy truffle stracciatella center (burrata heart). · Woody flavors of mushrooms and truffle combined with the milky sweetness of cheese. · A rich and fragrant vegetarian option.

Platter of artisanal Corsican cheeses, a mix of sheep and goat milk. These cheeses often have character. · Textures ranging from fresh to dry, with typical Corsican maquis flavors. · Enjoyed at the end of the meal, often with fig jam or bread.

Moist banana cake served with a creamy white chocolate crémeux and a tangy red fruit compote. · Sweetness of banana and white chocolate balanced by the acidity of red fruits. · A gourmet and comforting dessert.

Pear poached in a light syrup, drizzled with cocoa sauce and served with an almond biscuit and whipped cream. · Classic pear-chocolate combination with the crunch of a cookie and the lightness of cream. · A fresh and fruity dessert with a chocolate touch.

Corsican red wine from the Ajaccio appellation. From granite soils, offering finesse and character.

Prestigious Corsican red wine, expressing the mineral terroir of its vineyard.

Red wine from Central Corsica, an exceptional vintage with complex and deep aromas.

Red wine from Patrimonio, Niellucciu grape, offering notes of red fruits and spices.

Structured and elegant red wine from a renowned winemaker in Patrimonio.

Corsican red wine from old vines on limestone terroir, mineral and fruity.

Iconic vintage using ancient indigenous grape varieties. A unique and complex red wine.

2021 vintage of the famous Ministre cuvée, with notes of maquis and black fruits.

Refined red wine from the Sciaccarellu grape, known for its elegance and spicy notes.

Rare Corsican sparkling wine, traditional method, with fresh and elegant notes.

White wine from granite terroir, tense and mineral, typical of the Vaccelli domain.

Complex and aromatic white wine, one of the domain's great vintages.

Single-vineyard selection of exceptional white wines from the Vaccelli domain.

White wine from Balagne (Calvi), fresh and floral, expressing the sunny terroir.

White wine from the Muscat Blanc à Petits Grains grape, vinified dry, very aromatic.

Great white wine from southern Corsica, complex, mineral, and built for aging.

White wine from the interior, offering freshness and complexity thanks to the altitude.

White wine from Bonifacio, mineral and saline, influenced by the limestone cliffs.

Magnum (1.5L) of Patrimonio wine by Yves Leccia. Available in red or white.

Calvi red wine magnum, powerful and structured.

Fruity and supple red wine magnum, typical of Balagne.

Red wine magnum from Sartène, with notes of maquis and myrtle.

Light and aromatic red wine magnum, evoking rosemary.

Characterful red wine magnum from the Sartène appellation.