21st March 2008
Corsica in Paris
Corsican Cuisine is not only about dry sausages and strong cheeses. L'Alivi (the "olive tree" in corsican) proves it is also refine and as diverse as french and italian cuisine.
Try the braised Cabri in Rosemary (mountain goat) or the wild pigeon stuffed with Figatellu cheese and dry fruits... SIMPLY DELICIOUS ... especially served with a fantastic bottle of Patrimoniu.
Desserts are great too! the "coupe Castagniccia" is very corsican: Chestnuts custard, Chestnust ice cream served with the local and delicious Chestnust Liqueur!
Digest with a glass of Licore (distilation of Mandarine, Chestnust, Herbs and myrtle).
The decor gives you the feel you could very well be in the mountains in Corsica and the background music is obviously polyphonies
Love it!
Loading...
Add your comment
Post to facebook
Share with friends
(1 found this review helpful)
