This Cantina is a fine ode to Corsica, with traditional recipes such as homemade terrine and onion confit with myrtle, ravioli with brocciu walnuts and chestnut cream, suckling lamb shoulder with potato mousseline and roasted vegetables, and labneh with Valicella yoghurt. It's also a very pleasant spot to nibble on a very good charcuterie as an aperitif.
Pierre-Henri Pautot Chef
