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White wine di Corsica, tapenade : olive puree with capers and anchovies, and two terrines (boar and myrtle)

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Ti Punch means "small punch," it is a rum drink that is especially popular in  Guadeloupe  and other French-speaking Caribbean islands.

The drink is traditionally made with white rhum agricole, lime, and cane sugar. It is served as an apéritif before starting a meal, both as a matter of tradition and because the drink itself is strongly alcoholic.

A popular tradition is that of “chacun prépare sa propre mort”. Instead of serving the mixed drink, the host will simply put out the ingredients, and everyone will prepare the drink according to his or her own taste.

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The recipe for this cake is part of Corsica's culinary heritage. Its rustic appearance hides a soft, melting center. The flour gives it a delicious taste of roasted chestnuts. Like most Mediterranean recipes, it uses peanut oil instead of butter. Gluten-intolerant people can enjoy it without any problems.

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Frappes are a Corsican specialty from the doughnut family. They are eaten all year round, but especially on family occasions (christenings, birthdays...) and Mardi Gras. The recipe is based on lemon or orange zest. You can also add a hint of orange blossom.

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Fiadone, a cherished Corsican dessert, is a creamy delight steeped in tradition. Made with fresh cheese, eggs, sugar, and lemon zest, it's baked golden and chilled for a refreshing taste. Enjoyed at festivals and family gatherings, Fiadone symbolizes warmth and togetherness, passed down through generations. Served chilled, it's a favorite treat for all to savor, capturing the essence of Corsican culture in each delicious bite.