Meet with Chef Sergio Risdonne, Chez Marie restaurant in Corsica +Added to my favoriteItem already present

"Happiness on the roadside" is the motto of the house. Nothing suggests from the outside what awaits you inside. Push the door and travel back in time.

In a 1950’s decor, the owner Pascal Orsini and his partner Sergio Risdonne, have managed to keep the soul of the place and make it a safe space where locals come to have a drink on the zinc or a good meal prepared by Sergio.

 Following a career in the high-end hotel industry, Pascal arrived in 2012 with Sergio to revive the establishment where he used to spend his childhood holidays, a traditional Corsican family guesthouse created 40 years prior by his great-uncle and his great-aunt Marie.

 As for Sergi, this Italian of Roman origin began his career in Switzerland as a waiter in palaces in Gstaad, Bern and Geneva before joining the Gordon Ramsey team along with Richard Corrigan in London. His career then continued in France with Michel Rostang and William Ledeuil at Ze Kitchen Gallerie before his decision to move to Corsica led him to embark on a new career, moving from the dining room to the kitchen. Familiar with home cooking, and enjoying watching his grandmother cook throughout his childhood, it wasn’t a difficult choice to make for Sergio.

Still remembering the  memories of a fresh, authentic cuisine that inspire him today and contribute greatly to the spirit of the place.

 At Marie's, you can enjoy a shared, seasonal cuisine with Italian touches, using almost exclusively Corsican products. Over the course of their meetings, the two partners have built up an address book of small, carefully selected local organic suppliers located less than 5 km away. Due to the lack of production on the island, some products escape the net but meet the same quality requirements, like the chefs well-known Setaro homemade carbonara where the rest of all the ingredients come from Corsican soil. As a family canteen atmosphere, they do not compromise with the quality of all ingredients concocted by Sergio. Depending on the season, you are free to eat in the main room of the house of in the garden which looks like a guinguette, a type of popular tavern you would normally find in Paris. The sustainable commitment of Pascal and Sergio, respectful of the land and taking into consideration the wellbeing of human beings too, it has allowed Chez Marie to integrate the Ecotourism Network in Eastern Corsica.

©CORSE MATIN

The chef’s go to places

Fruit and vegetables: Yannick Carteret - Yann Solo Bio in Linguizzeta

Veal: Jacques and Audrey Filippi in Linguizzeta

Charcuterie: Stéphanie Frombolacci and Pierre-Antoine Battini at Tox

Olive oil: Emilie Borel Berta and Ivo - Mulinu Oltremonti in Linguizzeta

THE MENUS

Average price shown on the board: 40 €.

 Chez Marie en Corse

Bravone, RN 198, 20230 Linguizetta

Tel : 04 95 38 81 85 - www.chezmarieencorse.fr  

ORGANIC CORSICAN VEAL SAUTÉ WITH ARTICHOKES

©CORSE MATIN

Ingredients for 4 people:

1.5 kg of organic veal sauté (gite and shank) • 2 l of vegetable stock •  1.5 l of red wine • 2 carrots  •  2 stalks of celery  •  1 blond onion  •  6 purple artichokes  • ½ lemon • 1 bouquet garni (sage, thyme, rosemary) • Olive oil  • Salt and pepper.

Preparation: 30 min / Cooking time: 1 h 45

Brown the meat in a casserole over a high heat. Make sure it is golden brown on all sides, season with salt and pepper. Set aside. Prepare a brunoise with carrots, celery and onion. Make sure they are golden brown too.

Add the meat once the vegetables have melted and deglaze with red wine. Cover with the stock once the alcohol has evaporated, add the bouquet garni and bring to the boil, covered.

Preheat the oven to 120°C and cook the sauté for about 1? hours, watching every 15 minutes to make sure it does not dry out.

Accord mets-vin  
Chiosu Fronelli 2020 Minustellu 

©CORSE MATIN