Restaurant menus
Stéphane Pitré, our chef, creates dishes that are a dialogue between the Mediterranean and Corsica, executed by Chef Romain Foubard.
A cuisine based as closely as possible on nature and the products it produces, drawing heavily on the region's fishermen, craftsmen, market gardeners and livestock farmers.
Our head pastry chef Valentin Mifort gives his sweet creations a touch of soul and aestheticism inspired by Corsica.
The entries
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The Butternut of the garden 42€
In mille-feuille, cannelloni and velouté, White melon, caper balls and tarragon, Tart juice
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The Cepe 44€
Poached and fried ravioli, roasted quarter, Fresh figs, fig leaf sabayon, Mushroom broth
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The Trout 46€
Confit, glazed with a tangy vinaigrette, melting and crunchy celery, clementine supreme, roasted chestnut
Pisces
Meat
The Selection of Corsican Cheeses
Desserts
For your convenience, it is best to let us know what your desserts are when you order
Price incl. VAT and service
La signoria in 5 parts
Five-course menu / €140
Wine and food pairing 5 glasses of 8cl / 65 euros
Cismonte gourmet sonata
Savoury starters
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Garlic from the Balagne meadows
Aerated wild triqueteria garlic cream, 65º hen yolk infused with bonito dashi
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Joseph Ricco's Saint Pierre
Fillet of "Petit Jo" line-caught stone fillet, cooked gently in a meunière, Florence Weis wild asparagus smoked in tree bark on the barbecue, wild cive butter
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Clément Tolaini's veal
Veal roasted then smoked with immortelle wood, celery contisé with candied citron zest
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Wild Nepita
Plant milk, iced nepita infusion, a few crystallised leaves
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Adam Handler's honey
Creamy milk with Adam Handler's maquis honey and bourbon vanilla. Hay and tonka bean infused ice cream
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Mignardises
Sweet box with the scent of home La cave à chocolat-tabac
***
Selection of Balagne cheeses / 22 euros
La Signoria in 7 steps
Seven course menu / 190 euros
Wine and food pairing 7 glasses of 8cl / 89 euros
Cismonte gourmet sonata
Savoury starters
***
Garlic from the Balagne meadows
Aerated wild triqueteria garlic cream, 65º hen yolk infused with bonito dashi
***
Wild asparagus from Florence Weis
Barbecued green asparagus smoked in tree bark, sorrel sabayon just veiled with nustral pig fat
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Joseph Ricco lobster
Cappelini of lobster fricassee in its reduced head juice, grated bottarga
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L'aziminu
A reinterpretation of the Corsican bouillabaisse with rock fish from our coasts, served in two parts
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Clément Tolaini's veal
Veal roasted then smoked with immortelle wood, celery contisé with candied citron zest
***
Wild Nepita
Plant milk, iced nepita infusion, a few crystallised leaves
***
Félicien Luciani's olive oil
Ganache with warmed Guanaja grands crus chocolate, olive earth drizzled with Félicien Luciani's traditional black fruity olive oil
(gold medal at the CAT NYIOCC 2023 world competition in New York)
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Mignardises
Sweet box with the scent of home La cave à chocolat-tabac
***
Selection of Balagne cheeses / 22 euros
