Pinzutu

A fresh and vegetal starter composed of artichokes, crisp green beans, thinly sliced fresh mushrooms, and peppery arugula. Light dressing to preserve natural flavors. · Crispy texture and herbaceous flavors. · Perfect for starting the meal lightly.

An egg cooked at low temperature with a runny yolk, served on a smooth Jerusalem artichoke cream. Garnished with crispy coppa (Corsican charcuterie) and a slightly spicy horseradish emulsion. · Creamy and smooth texture with a crunchy touch. · Enjoy by mixing the textures with a spoon.

Plump Bouchot mussels cooked in an aromatic broth with saffron and Cap Corse (quinquina aperitif). Served with thinly sliced fennel. · Iodized marine flavors enhanced by anise and spicy notes. · Enjoy with bread to savor the broth.

An artisanal country-style pork terrine, marinated in local eau-de-vie for a subtle aroma. · Rustic and melting texture, rich and meaty taste. · Served cold, ideal for spreading on country bread.

A selection of typical charcuterie from the Island of Beauty (salami, coppa, lonzu, prisuttu). · Intense, salty, and smoky flavors, typical of the Corsican terroir. · To share or as an individual starter, excellent with a glass of red wine.

A large platter of assorted artisanal Corsican charcuterie, generous portion for two people. · An assortment of aged textures and flavors. · Ideal for sharing as an aperitif or at the start of a convivial meal.

A Corsican reinterpretation of Caesar salad with crisp romaine lettuce, tender chicken, and coppa chips replacing bacon. · Fresh, crisp, and flavorful thanks to the charcuterie. · A complete and balanced dish.

Light fried vegetable fritters served with a sweet puree flavored with ginger and a local sauce. · Contrast between the crispness of the fritters and the sweetness of the puree. · A gourmet vegetarian option with exotic and local accents.

Quality chicken roasted with Corsican wild herbs (maquis), served with potatoes. · Tender flesh and golden skin, powerful aromatic scents. · A Sunday classic revisited with island flavors.

Young pork meat slow-cooked until tender, served with white beans and a reduced meat jus. · Very tender texture, rich and comforting flavors. · Hearty and rustic dish.

Traditional Corsican stew simmered with veal, olives, and small potatoes. · Tender meat and creamy sauce with Mediterranean flavors. · Iconic dish of Corsican family cuisine, to be enjoyed hot.

Noble cut of roasted beef, coated in a pepper sauce, served with a gratin dauphinois enriched with Corsican sheep cheese. · Tender and juicy meat, rich and melting accompaniment. · For lovers of red meat and cheesy flavors.

Roasted white fish fillet served with leeks and a white butter sauce flavored with Cap Corse and oysters. · Delicate and refined marine flavors, silky texture. · An elegant and complex seafood dish.

Selection of aged island cheeses (goat and sheep milk) served with a sweet jam. · Distinct and powerful flavors, softened by fig. · Traditionally enjoyed at the end of the meal before dessert.

A signature dessert evoking Corsica, highlighting toasted almonds. · Crispy texture and dried fruit aroma. · A gourmet end to the meal with southern flavors.

Small tart filled with citron cream, a typical Corsican citrus fruit similar to lemon but sweeter and more fragrant. · Perfect balance between acidity, slight bitterness, and sweetness. · Fresh and light on the palate.

Choux pastry filled with vanilla cream and hazelnut ice cream, topped with chocolate sauce. · Gourmet, hot-cold, creamy, and chocolatey. · A classic revisited for chocolate lovers.

Airy chocolate mousse with candied citrus fruits and a spiced crumble biscuit. · A marriage of intense chocolate with the acidity of kumquat and the crunch of crumble. · Dessert rich in textures.

Selection of artisanal ice creams from a famous Corsican ice cream maker. Classic flavors and intense fruit. · Smooth texture and authentic flavors. · Refreshing to end the meal.