Smoked Tiger Veal Carpaccio

Cooking at the Grand Hotel de Cala Rossa's restaurants, Pascal Cayeux, who trained at the finest Relais & Châteaux, celebrates Corsica with freedom and creativity.

He was only supposed to stay for two years but ended up staying for 20. Chef Pascal Cayeux has been using his talent to take his guests on a culinary journey with his gastronomic gems. His menu is generous, gourmet, a true ode to fresh produce, which reinvent itself daily with new suggestions. The fish is ideally local, the cereals organic, the vegetables and herbs carefully selected by his team every morning from the garden of the Grand Hotel. Cooking is perfectly mastered: Hake, octopus, spider crab, prawns with fennel and orange juice are divine, the perfect bio egg with Muratello brocciu and the poultry with turmeric, lime, and coriander are simply exceptional. His selection of local charcuterie and his locavore Piatini creations create moments of wonder. And what to say about his carrot jams, with the recipe passed down from his grandmother? A truly authentic and refined cuisine that amplifies its flavours in an idyllic setting under the Pine Grove and with a stunning view of the magnificent Gulf of Porto-Vecchio.