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.

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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.

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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.

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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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