Élysée–Saint-Honoré

A traditional Corsican cake prepared with brocciu (fresh sheep or goat cheese) and lemon. Its texture is dense and moist, close to a flan or a crustless cheesecake. Sweet and lemony flavor.

Crepes made with Corsican chestnut flour, giving a darker color and a typical nutty flavor. Served with a sweet fig jam.

Assortment of artisanal ice creams with typical Corsican flavors (such as chestnut, citron, myrtle, or brocciu).

A pastry creation signed by pastry chef Carl Marletti. Refined dessert varying according to selection.

An espresso coffee served with a selection of small pastries and desserts of the day.

A hot tea served with a selection of small pastries and desserts of the day.

Selection of fresh red berries (strawberries, raspberries, etc.) accompanied by a creamy vanilla sauce.

Platter of typical cheeses from the "Island of Beauty", often made from sheep or goat milk, with strong flavors. Served with sweet jams to balance the taste.

Rustic country pâté served with gherkins and small onions. Coarse texture and rich meat flavor.

Hard-boiled eggs whose yolk is mixed with mayonnaise and returned to the white, garnished with bottarga (cured and salted mullet roe, the 'caviar of the Mediterranean') for an iodized touch.

Traditional onion soup prepared with sweet onions from Sisco (Cap Corse), gratinated with cheese and served with croutons with Corsican ham.

Corsican specialty: small thick pancakes made from fresh cheese (brocciu or goat cheese) and whey. Soft and slightly salty texture.

Corsican fresh pork liver sausage, grilled for a smoky and intense flavor. Accompanied by pine nuts and honey to sweeten the strong liver taste.

Quality sardines preserved in olive oil, served simply with toast and salted butter.

Assortment of artisanal Corsican cured meats from the village of Cozzano. Includes Coppa (dried neck), Lonzu (dried loin), and dry sausage.

Snails served in their shells, stuffed with garlic and parsley butter. Classic French dish, flavorful and garlicky.

Corsican black pork raw ham (Nustrale), aged for two years. Exceptional flavor, melting flesh with flavorful fat.

Duck foie gras cooked at low temperature to preserve its creaminess. Served with warm brioche and a sweet and savory condiment (chutney).

Smoked salmon from the renowned Petrossian house, known for its finesse. Accompanied by brioche bread and a yuzu-scented cream (Japanese citrus).

Quality chicken roasted simply with thyme. Served with a rich and creamy mashed potato purée.

Raw beef, hand-chopped, seasoned and topped with crispy buckwheat. Served fresh with fries.

Vegetarian dish made of zucchini ribbons (acting as pasta) served with a rich truffle sauce and crispy tofu.

French pork loin with bone, cooked to remain juicy. Served with its cooking juices and mashed potatoes.

The most tender cut of beef, grilled to your preference. Served with fries and a sauce of your choice.

Lamb shoulder cooked slowly and gently until the meat is melting and falls off the bone. Flavorful and rich.

Fresh and light salad made with crisp lettuce hearts, simply dressed to enhance the vegetables.

Fresh tomato salad served with brocciu (Corsican fresh cheese). Enhanced by truffle-scented oil.

Reimagined version of Caesar salad with grilled chicken, a soft-boiled egg, creamy dressing, and crispy bread.

Traditional Corsican veal stew ("Veal with olives"), slow-simmered in a rich sauce. Served with small potatoes.

Large pasta tubes stuffed with a mixture of Corsican fresh cheese (brocciu), spinach, and fresh mint. Topped with tomato sauce.

Long pasta served with a hot garlic and anchovy sauce (Bagna Cauda), sprinkled with bottarga (dried fish roe) for an intense marine flavor.

Young goat roasted in the oven with wild Corsican herbs (the maquis). Tender meat with a characteristic flavor.

Tuna seared on the outside and raw on the inside, coated with sesame seeds. Served with soy sauce and rice.

Delicate flatfish. "Meunière" means floured and cooked in lemon butter; "Grilled" is a simpler, lighter cooking method.

Large piece of marbled beef on the bone, grilled and sliced to share. Served with classic accompaniments.

Fresh whole fish of the day (such as sea bass or sea bream), prepared for several people.

Large piece of veal shank cooked very slowly until extremely tender and gelatinous. A convivial dish to share.

Whole lamb hindquarter, confited for 7 hours. The meat becomes so tender it can be spooned. Rich and melting flavor.

Extra portion of mashed potatoes.

Extra portion of small whole sautéed potatoes.

Extra portion of fries flavored with Corsican herbs.

Extra portion of fragrant rice.

Extra portion of green salad.

Extra portion of seasonal vegetables.