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Chef Portraot

Chef Portrait

Gastronomy Passion

He has worked in the most prestigious french Houses such as Taillebent, Lasserre and la Tour d'Argent and has been awarded with 3 stars by the Guide Michelin®. A real recognition of his talent. He has also shared his know-how at the Paul Bocuse Institut in Lyon.

Always a Gastronomy Lover, especially of sea products, Jean-Luc L'Hourre joined the Marinca in 2013 to bring his know-how and culinary precision. A great joy for the Marinca ***** Hotel which hosts the only Meilleur Ouvrier de France in Corsica.
Chef Portraot

Chef Portrait

Gastronomy Passion

The Chef of our Gastronomic and Beach restaurants offers a delicate and refined cooking, made with Corsican product that come from loyal local producer.

This meticulous Chef presents plates as beautiful as gourmet that seduce every client senses. A delicious cooking full of fresh and subtlety.
Chef Portraot

Chet Portrait

Fresh and delicate cooking

At the Gastronomic Restaurant La Verrière, let you be charmed by a lobster tail cooked in court bouillon, celeriac remoulade and Granny-Smith apple, flavoured oil and virgin sauce.
For the main course, taste a fillet of sea bass with confit lemon, potatoes cooked 'en surprise' and a grape juice sauce 'miroir'. To finish with a sweet note, taste the gariguette strawberry, verbena and liquorice, meringue shell, lime espuma and strawberry sorbet.
Chef Portraot
Chef Portraot

Chet Portrait

Fresh and delicate cooking

At the Paillote, let be seduced first by the 'U Frumagliu' salad made with corsican goat cheese, green salad and fig marmalade.
Then, enjoy a grilled bream with a vegetable wok, thread potatoes, pasta or French fries.
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Chef Portraot

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