Behind the culinary creations of the three tables of the Domaine de Murtoli, "La Ferme, La Plage and La Grotte" hides a passionate chef, Laurent Renard, and his team. After having cut his teeth alongside Stéphane Raimbault at the Oasis de la Napoule and Daniel Boulud in New York, both starred, as well as a visit to the Hotel la Villa in Calvi.

Laurent Renard enhances Corsican terroir products at Domaine de Murtoli

Chef Laurent Renard - © Domaine de Murtoli

A Chef who advocates locavorism

Since the beginning of 2017, Laurent Renard has worked with talent in Murtoli where he has considerably changed the menus of each table towards an excellence and locavore cuisine. Throughout the year, it offers generous, gourmet cuisine inspired by local produce: veal, lamb, vegetables and aromatic herbs from the vegetable patch, chicken coop eggs, honey and olive oil from the farm. … In an eco-responsible short circuit approach.

Respectful of the seasons, Laurent Renard offers dishes that are fresh and colorful, much appreciated by the domain's hosts. A chef in love with his adopted land who is teeming with a thousand ideas to develop the different maps of the area. Thus, this month we can discover at the Table de la Ferme: “Pieces of northern veal cooked in a sauté pan, porcini mushrooms with fig leaves. Rosemary and fresh fig juice » ; “Fish barely lifted from the fillets, fennel and Monalisa apples confit with Minora saffron. Juice of a bouillabaisse linked to aioli ». What make the taste buds of epicureans travel.

Laurent Renard enhances Corsican terroir products at Domaine de Murtoli

The farm table - © Domaine de Murtoli

No dish here "Signature", the hosts of Murtoli themselves make the success of one or the other. If, however, we wanted to give him one, it would certainly look like his perfect mastery of herbs and plants of the maquis, such as"Arba Barona" or the “Nepita” carefully selected in the farm's vegetable garden each morning.

A true gastronomic experience in the heart of Corsica which promises to be authentic and refined.

Discover Laurent Renard's cuisine, so many appointments to come

Murtoli offers its gastronomic weekends where Laurent Renard will be able to enhance local seasonal specialties:

"Game on stage" November 8 to 10: This month marks the game season during which the chef reinterprets it in all its forms. 2 dinners, sometimes traditional Corsican and sometimes gastronomic during a stay.

"At Tumbera" December 6 to 8: Weekend dedicated to the Corsican celebration. The “nustrale” pig is in the spotlight. Meeting with island producers for the preparation of their charcuterie.

"Around the Truffle" December 13 to 15: Holiday Eve. The opportunity to discover the black diamond in all its forms during 2 dinners, one in the cave of the Grotto, the other chic at the Table de la Ferme.

Laurent Renard enhances Corsican terroir products at Domaine de Murtoli

The cave table - © Domaine de Murtoli

And if this agenda is not enough… The offer of the “Gourmet Getaways” of Murtoli is there: from Monday to Thursday evening inclusive, in November and December, a great opportunity to discover the Corsican art of living. For only 170 € / person for one night… a timeless moment nestled in a sheepfold and a dinner at one of the Domaine's tables.

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