Category Gastronomy

Passion Chocolate: with Michel Colombani – ‘Maître Chocolatier’

Colombani Chocolate 014This adventure dates back to 1988, when Michel worked with Daniel Rotoloni, having also been trained by him at the ‘Bonheurs Gourmands’ and it wasn’t until 1994 that Michel flew with his own wings and created his very own chocolate nest. I’ve known him now for several years, and I highly respect his strength of work, his quest for perfection and his use of imagination whenever and wherever he can.

Today in 2013, thirty two varieties can be explored and savoured, where spices and aromas are just waiting to emerge and guide your palate there where you would just love to be – that state of certain ecstasy, when chocolate takes over!        Colombani Chocolate 023
Childhood memories are what come to his mind first, where sharing over Christmas and Easter was always an event, and this obviously influences hi...

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Mimi’s chestnut flour, fig + walnut cake

Cake-farine-de-chataigne-noix-et-figues-les-recettes-de-Michele-Grimigni_medium(1)Certainly for the season! deliciously different due to the chestnut flour, that added tasty ingredient –

6 – 8 portions

Preparation: 5 mins

Cooking: 40 mins


– 100g sugar +  4 eggs
– 100g butter
– 100g chestnut flour
– 100g wheat flour
– 1 packet of baking powder
– a pinch of salt
– rum
– 5 soup spoons of milk
– walnuts, dried figs


Cut the figs into strips and coarsely crush the walnuts
Blanch the sugar and egg-yolkes
Add both (sieved) flours, salt + baking powder, mix well and add milk
Add melted butter, and blend well to obtain a consistent batter
Beat the egg whites and add progressively to the mix
Add walnuts, figs, rum and blend
Butter + flour a cake tin and fill with mix
Put into the oven for 40 mins at around 180°
Leave to cool before removi...

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Crispy salmon salad from Mimi !

croustillant saumon

Although we’re coming into winter, this quick, tasty recipe is ideal if you’re in the mood for fish, and can of course, be served over the spring and summer months, so keep it in mind !

Preparation: 30mins

Cooking: 50mins


– 1 thick slice of salmon (800gr)

– 1 lemon juice

– 2 onions

– 4 tomatoes

– 6 mushrooms

– 10 ‘chérie’ potatoes

– olive oil, salt, pepper, coarse salt, thyme, pink berries, mustard, balsamic+sherry vinegar, parsley, butter and lettuce


Crush the pink berries and chop the parsley. Reserve the juice of 1 lemon. Wash, peel and chop the mushrooms, then fry them in a frying pan with some olive oil and a little butter, sprinkle parsley on them and put aside.

Slice the onions and fry with sunflower oil until tender, add a little su...

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Try these tasty stuffed courgettes from Mimi !


Quick and tasty, this recipe is ideal for the changing of the seasons, maintaining vitamins, proteins and the boost you need over the colder months
Preparation: 5mins
Cooking: 35mins


– 4 courgettes

– 400grs white meat

– salt, pepper, thyme + garlic powder

catnip (nepita)

– 4 tomatoes

– Tome Corse (cheese)

– Muscat Corse

– olive oil


Heat the oven to 180°

Slice the courgettes lengthwise in two, extracting the seeds. Blanch them in boiling water for 3-4mins, strain and let them cool.

In a salad bowl, put the salted/peppered meat along with the egg, add some catnip and mix. Stuff the courgettes with this filling, sprinkle the Corsican ‘tome’ and spray some olive oil on top.

Put into the oven for 35mins
Remove tomato seeds, ...
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Mustard is not just ‘mustard’ – there’s a whole world out there worth exploring!

Yellow_mustard_flower Wiki

After working for a major French mustard company on the mainland, Dominique Variot decided to move to Corsica – and more precisely to Linguizzetta, at Serra-Piana (east of the island), with his Corsican wife in 2007. It wasn’t his intention to produce mustard immediately, and over the first two years he actually grew hay and cereals, having bought twenty hectares of land. Starting off with strong standard mustard, he sold the 1000 pots he had prepared. In 2011, he decided to launch flavoured mustard, driven by his creative artisan background and originality. Myrtle was his first choice, leading to herbs, fig, honey, tangerine, lemon, orange, chestnut and citron/cédrat...
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