Le Santé Bonheur

Assorted selection of artisanal charcuterie served on a platter. Usually includes saucisson, ham, and terrines. Ideal for sharing as an appetizer.

Assortment of Corsican island charcuterie specialties. Distinctive, smoky, and rustic flavors, characteristic of the Corsican terroir.

Traditional dry Corsican saucisson. Firm texture and intense flavor, prepared using artisanal methods. Served sliced with bread.

Thin slices of pure beef saucisson. A lean and flavorful alternative to pork, with a dense texture and deep flavor.

Aged raw ham from Corsica. Dark red flesh, pronounced nutty flavor, and melting texture.

Salted and dried pork neck, aged for a long time. Rich and complex flavor with savory marbled fat.

High-quality cooked ham infused with truffles. The sweetness of the ham blends with the earthy and powerful aroma of the truffle.

Spanish dried and lightly smoked beef ham. Texture similar to raw ham but with an intense beef flavor.

Spicy Spanish sausage made from acorn-fed pigs (bellota). Exceptionally melting fat and spicy flavor.

Cooked Italian charcuterie, wide and pink, enhanced with black truffle. Silky texture and delicate aroma.

Classic Italian mortadella studded with whole pistachios. Soft, smooth, and slightly crunchy.

Whole or semi-cooked foie gras. Buttery and melting texture with a rich and delicate flavor. Served with toast.

Thin slices of smoked duck breast. Tender meat with a flavorful layer of fat and a subtle smoky taste.

Artisanal terrine served in a jar. Rustic spreadable meat preparation, available in several varieties of game or pork.

High-quality raw beef, manually cut with a knife and seasoned. Chewy texture and guaranteed freshness.

Raw beef minced and prepared with Italian ingredients such as olive oil, basil, or parmesan. Flavorful and aromatic.

Raw minced veal, chopped or finely cut. Milder and more delicate than beef, lightly seasoned to preserve its finesse.

Corsican pâté or terrine, available in meat (wild boar) or vegetable versions flavored with local herbs (nepita). To be enjoyed with bread.

Large platter combining various charcuterie and cheeses. A complete option to taste a bit of everything.

Creamy preparation based on fish roe (cod or mullet). Iodized taste and smooth texture, served on blinis or bread.

Slices of quality smoked salmon. Bright orange flesh, melting texture, and delicate smoky aroma.

High-quality canned sardines (vintage) accompanied by sun-dried tomatoes. Intense and marine flavor.

Toasted bread topped with bottarga shavings (dried mullet roe). A Mediterranean specialty with a powerful, iodized taste.

Fillets from the belly of bonito (a cousin of tuna), the fattiest and most tender part. Confit in olive oil.

Toasts combining the sweetness of artichoke hearts with the salty power of bottarga.

Very high-end canned albacore tuna, caught in northern Spain. White, firm, and extremely flavorful flesh.

Selection of various aged cheeses. Offers a variety of textures and tastes, from mild to full-bodied.

Traditional Corsican sheep's milk cheese with pressed curd. Distinctive, rustic, and slightly pungent flavor.

Buffalo milk Camembert, richer and creamier, flavored with truffle for a gastronomic touch.

Toasted bread slices rubbed with garlic and topped with flavorful sun-dried tomatoes and olive oil.

Thin slices of fresh avocado served with pomegranate seeds. A fresh, creamy, and slightly tangy starter.