Well-educated in good taste by her grandmother in Corsican cuisine, Laurence draws her recipes from Corsican tradition, but enjoys creating her own recipes: the Veal “Bona Stella”, veal meatballs stuffed with brocciu which require three different cookings and are served with penne, tomato sauce and Corsican tome. You will be pleasantly welcomed by Laurence in a warm, delicate place with an intimate atmosphere.
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