Fromages et Cetera

Organic hard-boiled eggs served with homemade mayonnaise. A classic and simple bistro starter. The creamy texture of the mayonnaise perfectly complements the eggs.

An egg baked in a ramekin with Munster cheese or another melted variety. It's hot, creamy, and rich in flavor. To be enjoyed by dipping bread into the runny yolk.

Warm goat cheese, often served on toast, accompanied by a green salad. The cheese is melted and golden. A mix of freshness and indulgence.

Slices of fresh melon served with Corsican cured ham. The sweet and salty combination is refreshing and typical of summer. Corsican ham provides a pronounced terroir flavor.

A classic Caprese salad with fresh tomatoes and mozzarella. Simply seasoned to highlight the ingredients. Fresh, light, and milky.

Sweet and creamy Saint-Félicien cheese, prepared according to Lyonnaise tradition. It is often served warm or at room temperature. A very flavorful cow's milk soft cheese.

Thin slices of cured Corsican ham accompanied by melon ice cream. An interesting play of textures and temperatures between the saltiness of the ham and the sweet freshness of the ice cream.

Thin slices of melon served with an original goat cheese ice cream. A light and surprising starter that combines fruit and cheese.

Thin slices of raw Black Angus beef. The meat is tender and usually seasoned with olive oil and cheese shavings. A fresh starter for meat lovers.

Thin slices of beef aged for 30 days for tenderness, then smoked. The taste is intense and woody. A sophisticated version of the classic carpaccio.

A varied assortment of Corsican charcuterie and farm cheeses. Ideal for sharing and discovering local flavors. Served on a wooden board.

A large tasting board including charcuterie, homemade terrine, cheeses, and sweet condiment. Perfect for a convivial meal. Fig jam pairs well with cheeses.

Selection of four aged farm cheeses. Offers a variety of textures and tastes. To be enjoyed with bread.

A large selection of eight different farm cheeses. Ideal for great cheese lovers. Allows for an overview of regional flavors.

Assortment of four types of typical charcuterie from the "Island of Beauty". Often includes lonzu, coppa, or saucisson. Rustic and fragrant flavors.

A very complete board including charcuterie, terrine, cheeses, and white wine. A total Corsican gastronomic experience. Designed for sharing.

Toasted bread slices topped with various cheeses and accompaniments. Offers a variety of warm and crispy flavors. Served as a main course or to share.

A large mixed salad with specialties like goat cheese fritters and charcuterie. Rich and varied, it makes a complete meal. Mix of hot and cold.

The famous American salad with chicken, croutons, and a creamy parmesan and anchovy dressing. Crunchy and flavorful. An international classic.

Raw minced and seasoned beef. Prepared from Angus rumsteack for a rich flavor. Tender and fresh texture, served cold.

A generous portion of thin slices of marinated raw beef. Black Angus meat is recognized for its quality. Served spread out on the plate.

Large plate of carpaccio made with matured and smoked beef. Offers superior flavor complexity with smoky notes. Tender and melts in your mouth.

A marbled and juicy piece of beef from Argentina. Grilled to your preference. Rich in flavor and very tender.

A piece of long-fibered beef, very flavorful. Uruguayan Angus beef is renowned for its quality. Slightly firmer texture but very tasty.

A tender cut of beef from the back of the animal. Less fatty than ribeye but very flavorful. Grilled and served hot.

The most tender cut of beef, with very little fat. Melts in your mouth like butter. Ideal for those who prefer lean and delicate meat.

A gourmet burger made with quality ground beef. Topped with cheese and grilled coppa (Corsican charcuterie) for an original touch. Served in a burger bun.

A traditional French sausage made from pork tripe, labeled AAAAA for its superior quality. Strong flavor and unique texture. Served with a zesty mustard sauce.

A sharing platter for carnivores, offering six different types of meat. Served in two courses to appreciate each cut at its proper temperature. Very hearty.

A long-fibered beef cut, rich in flavor. Similar to flank steak but with a distinct taste. Grilled rare for optimal experience.

Tender chicken breast served with a rich morel mushroom sauce. Accompanied by rice. A milder and creamier dish than red meats.

Whole Camembert baked in the oven, served inside a country bread loaf. The cheese becomes liquid and is eaten with the crispy bread. Requires 30 minutes preparation.

A mixture of four cheeses melted in a pot. Bread pieces are dipped into it. A convivial dish par excellence, served with a green salad for freshness.

Melted raclette cheese served over hot potatoes. Accompanied by typical Corsican charcuterie. A comforting and hearty winter meal.

A variation of raclette using Reblochon, a creamy cheese from Savoie. Served with potatoes and charcuterie. Rich and creamy.

Gratin of potatoes, onions and Reblochon cheese, here enhanced with panzetta (Corsican bacon) instead of classic lardons. Creamy, salty, and very indulgent.

Seasonal Mont d'Or cheese baked in its wooden box. The crust is golden and the inside is runny. Enjoyed with a spoon and potatoes.