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Aubergines cuites à l'eau, farcies d'une préparation savoureuse à base de pain rassis, lait, œuf, fromage de brebis corse, échalotes, ail et basilic, nappées de sauce tomate maison et gratinées au four. Un plat végétarien typique de la cuisine corse, parfait pour l'été.
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Eggplants cooked in water, stuffed with a savory preparation based on stale bread, milk, egg, Corsican sheep cheese, shallots, garlic and basil, topped with homemade tomato sauce and baked in the oven. A typical vegetarian dish of Corsican cuisine, perfect for summer.

Corsican lemon shortbread biscuits, soft inside and slightly crunchy outside, flavored with untreated lemon zest, olive oil and a hint of white wine or orange blossom water. Ideal for summer, to enjoy with tea or an infusion.

Des biscuits sablés corses au citron, moelleux à l'intérieur et légèrement croquants à l'extérieur, parfumés d'un zeste de citron non traité, d'huile d'olive et d'un soupçon de vin blanc ou de fleur d'oranger. Idéaux pour l'été, à déguster avec un thé ou une infusion.

Traditional Corsican canistrelli biscuits flavored with green anise seeds, white wine, and a splash of pastis. Crispy, lightly sweetened and coated in crystal sugar, these bite‑size treats are perfect for tea time or as homemade gifts.

An indulgent, tender, airy coconut cake paying homage to the iconic Tom Cruise coconut cake from Don’s Bakery in Los Angeles. The batter is enriched with browned butter, caramel‑touched white chocolate, and coconut cream, while the frosting blends cream cheese with spiced rum. A crown of toasted shredded coconut adds an intense coconut flavor and a crunchy finish.

A light, airy chocolate soufflé with a hint of orange, baked to a golden top in just 15 minutes. This classic French dessert is surprisingly easy—just coat the ramekins, whip egg whites to soft peaks, fold gently, and bake. Serve immediately for a stunning, restaurant‑quality treat.