Category Gastronomy

‘Anareda’ – let’s explore a new organic grocery shop

We could elaborate on ‘first impressions’ however, I continue to believe they remain intuitive and sincere.
Entering ‘Anareda‘ one senses an overwhelming natural well-being, and the desire to discover more without losing any time. This is a family affair, run by Annie and her niece Audrey, witnessing the necessity to share essential natural and local products of various types. I stress various types, for the choice is widespread and interesting.
 
Just recently opened, mid-April 2017 to be exact, with no less than 75% of organic and red label goods.
Now, these include: wine, coffee/tea, spices, olive oil (a choice of four), rice, vinegar, syrups (including agave), pasta (with and without vegetables), flours, farina, soups, sweets and biscuits, dried fruit, cereals, sugar, cacao, salt and ...
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Recipe of the week: Chestnut, Stewed Apple and Honey Muffins

 
A mouth watering treat, for any time of the year – using Corsican honey of course, if you can lay your hands on it – and if not, whatever honey may be your choice.
 
 
Serves 6                                                                                     
 
Ingredients:
 
– 2 medium-sized apples
– 75g butter (25g for apples, 50g for muffins)
– 2 soupspoon citron jam
– 1 soupspoon honey
– 2 soupspoon flour
– 2 soupspoon chestnut flour
– 1/2 packet baking powder
– 2 eggs
– 2 soupspoon sugar
 
 
 
Method:
 
Preheat oven at 190°C.
Wash apples (removing the core) – cut into small pieces and brown with 25g butter. Mix well, and add the citron jam and honey, allow to caramelise a little.
In a bowl, add eggs and sugar and beat well – add melted butter, mix and add sieved flour with the b...
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Melon, cucumber and fromage frais salad – fresh and savoury

                                                                                             corsica-guide-melon-cucumber-and-fromage-frais-salad

Ingredients:                                                                                                                                                     

– 1 melon                                                                        
– 1 to 2 cucumbers
– cherry tomatoes
– 5 slices ‘prisuttu’ 
– 200g fromage frais
– 1 pressed lemon
– 3 soup spoons olive oil
– fresh basil leaves                                                
 
Method:
 
Cut the melon in two and remove the seeds. With a melon baller, make small balls.
Peel the cucumbers, cut in two lengthwise, then in small cubes. Add the diced fromage frais, prisuttu (can be replaced by ham), and the cherry tomatoes...
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Taking a closer look at a new beer cellar: ‘Orge & Hublon’

This is an idea that had been trotting in Eric Maillot’s head for a while, especially after visiting Belgium, and more precisely Bruges.
After spending some time in the hotel trade, he realised he really wanted to start off his own business in Corsica – ‘Orge & Hublon’ opened up in April, 2016 and has been growing in popularity ever since.  
 
So, how many types of beer will Eric actually propose ?
There are almost 100 types of beer, coming in all sizes, and of course including the Corsican beers – sizes go from: 25cl – 9 liters, just imagine that ..
If you’re wondering which is the most popular, the answer would be just about all of them, but fruity beer would take a lead here and there’s such a choice everybody seems to find their pleasure very easily...
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‘Frigettu’ – with Eric Fradin, confectioner

Quite truthfully, I was looking forward to meeting a confectioner for a change.
A flavourful world of colour, imagination, and hard work. Eric and myself had met beforehand during a meeting in Ajaccio, and I had the pleasure of tasting his natural and inspiring creations – which of course, led me to want to learn more.
 
Having travelled to many countries, including the US, he finally left Lyon and arrived here in Corsica with his family, in 2013. However, let’s return in time and view his ‘atypical’ journey over the years.
When he was 13 years of age, his grandfather brought him to see a confectioner – this was to be an eye-opener for Eric, and a passion to grow over the years, never ceasing to increase – touring France and working with several confectioners, and even working and spending...
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