NON-THEATRICAL, TV, VOD, DVD, INTERNET
Corsican hospitality can only be fully experienced by those who take the time to discover the local terroir and specialties. Two foreign chefs can attest of this: English chef Simon Andrews in Ajaccio and Italian chef Fabio Bragagnolo in Porto Vecchio.
While the two managed to retain an Italian or English touch in their cuisine, they have also highlighted the island's culinary wealth as well as its unrivaled flavors. We follow them in their quest for the most genuine products from local producers of veal, cheese, saffron, olive oil, oyster and bluefin tuna – before tasting their delicious dishes.