The obvious is often taken for granted, and it wasn’t until I had roamed around the island, unaware that I was in fact very often sampling the sand, that I realised how this natural component influenced my whole outlook on the beaches and their surroundings.

I had found a pleasant place, where I could muse in solitude.

Picture an island with a reddish cast, and a wild appearance. There was a lighthouse on one headland, and an old Genoese tower on the other, housing an eagle when I was there. Down by the sea-shore, there was a ruined lazaretto, overgrown with grass. There were ravines, low scrub, huge rocks, wild goats and Corsican ponies trotting about, their manes flowing in the breeze. At the highest point, surrounded by a flurry of seabirds was the lighthouse, with its platform of white masonry, where the keepers paced to and fro...

This is not a random choice of village I choose to tell you about

I vividly remember my first visit there and how I was completely drawn to its particularity. Right in the heart of the village, on the outskirts, overlooking the floral countryside and valley, one comes face to face with two churches standing right opposite each other : Greek Orthodox and Roman Catholic – in the midst of overlooking trees and in total harmony.

I recall catching my breath and just gasping. Situated 100 meters above sea level, it seemed so natural and yet so singular. Cargèse was founded at the end of the 18th century, by Greek immigrants, having been chased by the Turks – whereupon their descendants build their own church, whilst the Corsicans built theirs...

When fluffy light worlds of flavoured almonds merge and liberate passion and supposition, gravity can within these moments fluctuate and leave you in momentary rapture

This is an accurate as possible description, in regards my tasting Mikaela’s macarons. Basically, I was never a macaron lover, until I tasted her very personal and elaborate fabrication, I was then conquered for life!

She has been established in Ajaccio since three years now, in the centre of the city, where she creates, blends and produces her impressive thirty varieties of flavour, which, I may add, are uniquely made from regional products. Having been trained in Paris prior to her arrival in Corsica, she possesses her unique view of extending flavours, colours and variations.

A few examples here that may tempt your curios...