Le Charlie

20166 GROSSETO-PRUGNA

14.5/20
Chef's Restaurant

1 PHOTOS

Chef Richard Toix

Cooking Corsican | Gastronomic

Gault&Millau's review

14.5/20

Chef's Restaurant At the entrance to Porticcio, in the heart of a vacation residence, Richard Toix, for many years the bearer of three toques, has found an ideal space in which to express himself. The view is superb, the dining room and terrace pleasant and well insulated, and the forthcoming winter refurbishments should turn it into a fully-fledged independent venue with even greater ambitions. In the first few months, the promise has already been kept, and we've rediscovered the touch and knowledge of this remarkable chef who has been delighting us for 25 years, in Poitou and elsewhere. This year, we'll long remember the appetizer bao, with gamberos just out of the water, beans from a nearby garden with Cervione hazelnuts and octopus wrapped in vuletta with coral mayo and citrus vinaigrette. Product quality (remarkable filet of Charolais beef, locally caught bass), precise cooking, uncompromising standards - this is one happy chef (his two sons Maxime and Romain produce cheese and charcuterie in the nearby mountains) whom we're delighted to follow again. The desserts are just as meticulous (a very good composition of honey and brocciu), the wine cellar is already well-stocked and interesting (the chef is a great connoisseur of wines from the island and beyond), and the young wait staff are diligent and committed.

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