Ah Villa Corse what a culinary adventure awaits you. This isn’t just any Parisian restaurant. It’s a taste of Corsica right here in the heart of Paris.
Imagine stepping into a haven of Corsican charm. The Villa Corse transports you to the Isle of Beauty. Forget Parisian bistros for a moment. You’re surrounded by the warmth of Mediterranean decor. Authentic Corsican touches fill every corner.
Chef Vincent Deyres a mainland native turned Corsican devotee presides over the kitchen. He sources nearly everything from the island. Think fresh fish succulent charcuterie made from chestnut-grazing boar. Even the chestnut flour for the bread is imported. The star ingredient though is brocciu.
Brocciu a soft white cheese made from sheep’s or goat’s milk is a Corsican obsession. It’s the first French AOC cheese to use whey a byproduct usually discarded in cheesemaking. Brocciu season November to June mirrors the milking season. The Villa Corse uses it in countless dishes.
Picture this garganelli pasta bathed in a creamy brocciu sauce. Tangy Corsican tome cheese and hazelnut-scented prisutto ham enhance the dish. It’s a symphony of flavors a testament to Corsican culinary artistry.
Beyond brocciu the Villa Corse also offers seasonal delights. In winter try the ficatellu a velvety pork-liver sausage. Chef Deyres sources it directly from a farm in Zèveco. The restaurant offers a three-course lunch for 30 euros. A generous main course is 17.50 euros including coffee.
The Villa Corse has two locations one on the Left Bank and one on the Right Bank. Both offer a taste of Corsica. The Left Bank location recently underwent a stunning renovation. It now boasts a charming table d’hôte that seats twelve. A perfect setting for a Corsican feast.
So raise a glass of Patrimonio’s dry white Orenga de Gaffory wine. Let the aromas of Corsica transport you. Let the Villa Corse show you the heart and soul of this magnificent island. It’s more than a meal it’s an experience. Enjoy your journey.