The bistro menu
On the menu or à la carte, enjoy our delicious dishes sublimated by the expert hands of our teams. They are busy in the kitchen to offer you dishes as beautiful as the surrounding scenery offered by the Corsican mountains.
To share
Getting started
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Purple beetroot and watermelon gazpacho 21€
Beetroot gazpacho garnished with semi-dried watermelon cubes, balsamic vinegar drizzle and roasted pistachios
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Carpaccio of pike-perch, sesame courgettes and yuzu ponzu 26€
Petit Jo peach, 'gravelax'-style fillet of pagre served in thin slices marinated in roasted sesame oil, spiced up with yuzu ponzu, 'salt-sugar' courgette from La Signoria Garden
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First vegetables from our garden cooked in the embers, brocciu and wild civet 23€
Aubergine from La Signoria cooked en papillote in the embers of our barbecue, brocciu from the Bergerie de Frassigna and wild cive pesto, picked by Florence Weis
Dishes
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Bouillabaisse 'aziminu' with fish from our rocks 35€
Corsican bouillabaisse with scorpion fish, monkfish and Saint Pierre
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Grilled octopus tentacle, lacquered with soy and vinegared rice 34€
Snacked octopus, soy lacquered, Miyagi Sasanishiki Japanese rice with vinegar, coriander and ginger pickles
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Corsican veal casserole with olives and tagliatelle 32€
In a casserole, the traditional veal stew with olives and tagliatelle
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Barbecued Nustrale pork chop by Clément Tolaini 38€
Ratatouille stewed in a pot for 3 hours
Cheese
To finish
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Fiadone with PDO brocciu 20€
For this emblematic Corsican dessert, our head pastry chef Valentin Mifort has selected Sandrine Schaeffer's brocciu.
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Strawberry and wild mint Vacherin 20€
Diogo Ribeiro's first strawberries in the Potager della Signoria and wild mint from Florence Weis's picking area
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Artisanal sorbets and ice creams from Pierre Geronimi 2 boules €16 3 boules €20
In Sagone, Pierre Geronimi transforms Corsican flavours into ice cream and sorbet. He celebrates the island's flavours with his quirky, signature tastes.
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Macaé Chocolate, 62% pure Brazil 28€
Soft biscuit, chocolate shortbread, sea fennel heart, Macaé mousse and sorbet
For your convenience, it is best to let us know what your desserts are when you order
Price incl. VAT and service
La Carte
The entries
Prisuttu porcu nustrale 24 months from Christian Beniguy
Fresh tomato juice from our garden Venaco ice cream
Prawn and courgette salad with sesame and yuzu ponzu, coriander and lime
Tataki of Cap Corse red tuna with wasabi pesto
Toasted bread, aubergine caviar and flame-salted beef
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The dishes
Whole bass, marinated lemon and Persian sprig
Galician octopus tentacle, soy glaze
Beef tartare with Mediterranean knife
Spit-roasted shoulder of lamb with maquis herbs
Clément Tonaili's braised veal chop
Trim
Potatoes cooked in ash
Black rice sautéed with spices)
8 euros
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Desserts
A selection of matured Corsican and farmhouse cheeses from Balagne
Fiadone with Bruccio
Aerated milk with mountain honey, a memory of my childhood
Hot ganache of Grand Cru de Guanaja 70% chocolate and local saffron
Vacherin with red fruit and basil
Palette of 3 homemade sorbets
