At Le Maquis everything possible is done to make life enjoyable and delight the senses. It’s as if this house on the beach was just made to look out on the sea, breathe in joyfully the aromas of fine cuisine, and become a poem of savours.

Every day the chef’s imagination is fired by Corsica, by the sea, the seasons, the producing regions, the bush and forest floor. The culinary magic is played at the hotplate by Gérard Lorenzoni.

Inspired by the Mediterranean and Corsica, his menus are full of good humour and freshness. His simple, light cuisine – exactly, what you dream of tasting in the southern heat, is made of fine products from the markets: freshly picked vegetables, fish – mullet, Denti, spider crabs, rock lobster – fished at night; milking lamb, veal, game or wild pig… A way of welcoming you to the most aromatic country in the world!

“Here the honey tastes like arbutus berries, pork has a hint of myrtle and flour the sweetness of chestnuts”, as Gérard Lorenzoni explains. Gérard is our master chef, and an artist who uses the region’s finest products to create masterpieces based on tradition but with a modern touch. All the products he uses are carefully chosen for their freshness, lightness and flavor.

Corsica is mountains and sea and its cuisine is a reflection of its character. But sometimes tradition needs to be lightened up a bit, so we’ve done away with all the excess fat. Breasts of pigeon chicks on a tangy  citron pancake, with all useless fat removed, slab of Bastelicaccia lamb with grey salt and medallions of stuffed suckling pig, Compote à la Pietra steal the limelight from the quickfried sea bass fillet, Pivirunatta and John Dory steak, citrus fantasy, zucchini fettuccini.