Tomate d’Antan en salade et sa Buffala, Basilic du jardin
Heirloom tomatoes from the field, dense heart and thin skin, sliced raw and married with Campana DOP mozzarella di bufala, purple basil picked the same morning. Olive oil seasoning
Terrine de Foie Gras chutney d'agrumes
Semi-cooked foie gras with a melting texture, lifted by a tangy, lightly spiced citrus chutney.
Focaccia de légumes et Pesto de Roquette
Soft focaccia topped with oven-roasted zucchini and peppers, topped with a pesto of arugula, pine nuts and Sardinian pecorino, spiced up with a touch of candied lemon.
Soupe de Poisson de Roche
Rock fish soup, broth reduced to low heat with fennel, garlic and saffron, passed through a sieve and then whipped in butter. Served cold with a tapenade of black olives from Nyons.
Tartare de Thon, Pommes Granny et noisettes concassées
Knife-cut raw tuna with crisp Granny Smith apple, crushed hazelnuts and a bright seasoning.
Mulet noir grillé, bisque de crustacés et légumes du soleil
Grilled black-caught mullet with crispy skin, topped with a reduced lobster and crab bisque, accompanied by zucchini and peppers confit with thyme.
Filet de Boeuf au foie gras, réduction de jus de viande
Roast beef fillet pink, thickly sliced pan-fried foie gras, black pepper jus and candied currants.
Marmite du Pêcheur au jus de Bouillabaisse
Morning line-caught fish – John Dory, red mullet, gurnard – roasted in Corsican olive oil, saffron and fennel reduced jus, early vegetables glazed with cooking juices.
Suprême de volaille et jus d’agrumes
Bresse chicken supreme poached in vegetable broth, reduced juice with Menton lemon and bitter orange zest.
Tentacule de poulpe snackée à la cremolata
Rock octopus seared at high temperature, crispy skin and melting flesh, spiced up with a candied lemon cremolata, flat-leaf parsley and sweet garlic from Lautrec.
Végétarien du moment
Market-led vegetarian composition with seasonal vegetables, grains or starches and a house sauce.
Assiette de Fromages
Selection of matured cheeses served with country bread and a fruit condiment.
Moelleux à la châtaigne et crème au rhum Corse
Sweet chestnut from Castagniccia, runny heart, accompanied by a cream whipped with amber rum from the island, slightly vanilla.
Carpaccio d’ananas, sorbet citron
Razor-cut pineapple, thin slices marinated in lime and Sarawak pepper, served with a Menton lemon sorbet.
Fiadone Corse, sorbet de Cédrat
Corsican brocciu cake scented with citron, served with a fresh, tangy sorbet.
Canelé aux Agrumes
Caramelised canelé with a soft centre, citrus notes and a touch of vanilla.
