The menu

Rocket, toasted hazelnut shards, a gel of lemon and cédrat (citron, the island’s big lemon), shavings of Corsican ewe’s milk tomme

Toasted sesame oil, avocado, coriander, piment d’Espelette and lime

Oil of nepita, the wild mint, garlic croutons, a tuile of Corsican ewe’s milk tomme

Mint, garlic, nepita and tomato sauce with herbs from the maquis, the wild scrub that covers the island

Toasted bread with coppa (cured pork loin), Corsican ewe’s milk tomme, sun-dried tomatoes, fig jam, rocket and toasted hazelnuts. Truffle version: daylight robbery supplement +2 €

Traditional Corsican charcuterie: chestnut-fed nustrale pork, the island’s native breed, aged 24 months

The same, smaller (for the faint-hearted)

Traditional Corsican charcuterie & aged Corsican cheeses, ewe’s and goat’s milk

Black angus beef, grilled coppa, aubergine caviar, ewe’s milk tomme, shallot compote, « à l’antica » mayonnaise (Pietra amber ale, the Corsican chestnut beer, and wholegrain mustard), rocket and new potatoes

Baked under Corsican ewe’s milk tomme, house tomato sauce with nepita and basil

Slow-braised nustrale veal with « oltremonti » olives, 4 hours in the pot, fresh egg tagliatelle

Tian of summer vegetables with maquis herbs, black olive powder, saffron carrot reduction

Confit for 8 hours in rosemary honey, « o mà » barbecue sauce, mashed potato

Two ways: flash-seared with mint and balsamic vinegar & pan-fried in white Cap Mattei with piment d’Espelette

Pissaladière style, shallot compote with red Cap Mattei, pesto, rocket and toasted pine nuts

Nicci (chestnut-flour pancakes) spread with avocado cream, soft-boiled egg, grilled panzetta (cured pork belly), broad beans, pesto, cherry tomato sauce vierge, rocket and toasted pine nuts

A selection of aged Corsican cheeses, fig jam, walnuts

Spread with nuciola (Corsican hazelnut cream), shards of house canistrelli (crisp Corsican biscuits) & vanilla ice cream

Chilled with wild nepita, crumbled canistrelli

Mascarpone cream with nuciola from Cervione & house canistrelli: our tiramisù, Corsican style

Little chestnut cake, a glass of whipped mascarpone with chestnut cream & cocoa

Crème anglaise with candied cédrat from Cap Corse

No, really, there’s far too much of it to write down: just ask us, it’s better that way and no dearer. And for anyone who hasn’t quite had enough, the spirits list is told out loud.