Le Frère

20140 CASALABRIVA

13/20
Chef's Restaurant

9 PHOTOS

Chef Henri Abbatucci

Cooking Corsican

Services Children's Menu | Disabled access | Private Parking

Gault&Millau's review

13/20

Chef's Restaurant Corsica is designed in such a way that certain tables are open only to the bravest, those who aren't afraid of the prospect of driving at an average speed of 35 km/h for two hours. The house of Henri Abbatucci (brother of Jacques, the breeder who created the famous tiger cow, and Jean-Charles, the winegrower) is one of these, nestled in the middle of the maquis, not far from the prehistoric site of Filitosa. A former helicopter pilot in the special forces, the man who grew up in Porto Pollo now thrives in the kitchen, paying daily homage to the finest Corsican products, and in particular those of his brothers: charcuterie from Haut-Taravo, cold zucchini terrine, cold chard velouté, tiger veal in several variations (sautéed with chestnuts, tripe with clementine, pan-fried liver...). The cellar draws exclusively from the production of the Comte d'Abbatucci estate (with a varied selection by the glass), and the magic of the site, in absolute calm, makes the moment special.

Plan

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Opening

Opened today

Monday Lunch Dinner

Tuesday Lunch Dinner

Wednesday Lunch Dinner

Thursday Lunch Dinner

Friday Lunch Dinner

Saturday Lunch Dinner

Sunday Lunch Dinner

People

Henri Abbatucci Chef

Menu A la carte

Starter Beignet de Courgettes Recette familiale faite avec de la courgette rapée €12 Rognonade Veau Tigre Véritable charcuterie artisale €15 Tataki de Veau Tigre €17

Main course Tripes de Veau Tigre à la Clémentine 5h00 de cuisson à basse température, en léger sucré/salé €22 Boeuf tigreau citron et à la nepita €23

Dessert Magnum de tarte au citron meringuée €11 Gâteau au chocolat fourré au chocolat blanc €11