In an elegant space with a vaulted ceiling and a chic brasserie-meets-industrial aesthetic, chef Quentin Sanchez puts a lot of love into showcasing ingredients. Organic vegetables from François Fonti, veal from Sébastien Papaioannou, local fish, Corsican olive oil: the meticulous sourcing also incorporates a handful of choice items from outside the island, eg anchovies from Cantabria, Jersey beef and Breton lobster. The food demonstrates substance over showmanship: precise technique, spot-on seasoning, clean presentation. Local bluefin tuna, green zebra tomatoes, smoked anchovies; dentex, green farfalle, lardo di Colonnata, roast jus with candied lemon... a menu rife with bold flavours.