Le Charlie

After many years as a MICHELIN-starred chef in his restaurant near Poitiers, Richard Toix has found in the heights of Porticcio an ideal setting for his delicate, flavoursome cuisine. With a sure hand and impeccable taste, he delivers cosmopolitan cuisine, blending influences from Corsica and the French mainland, as well as from stints in Asia, which have nourished his imagination and his palette. His cuisine is particularly attuned to flavours, a case in point being the apricot, tomato, anchovy starter, or the delicious dessert of honey and Brocciu cheese, an ode to the Island of Beauty. The terrace commands a superb view of the Gulf of Ajaccio and the Îles Sanguinaires.

A Rapid Ascent to Michelin Stardom

• Le Charlie earned its first Michelin star less than a year after opening, showcasing the ambitious vision and culinary excellence of Chef Richard Toix and his team.

A Unique Culinary Philosophy

• Chef Richard Toix combines local Corsican ingredients with bold, inventive techniques and Asian influences, creating a menu that tells the vibrant story of Corsica.

Enchanting Atmosphere

• The restaurant's design blurs the lines between indoor and outdoor dining, featuring lush vegetation and a decor that changes with the light, providing a serene dining experience overlooking the Gulf of Ajaccio.

Signature Ingredients

• Cochon (Pork): A standout dish features pork cooked for ten hours, resulting in a tender and flavorful meat, served with a crispy belly, carrot, and a reduction of sciacarello wine. This ingredient showcases the chef's dedication to traditional Corsican flavors and techniques.
• Agneau (Lamb): Another signature dish includes lamb, prepared with precision and served with a rich lamb jus and a caramelized tomato, highlighting the quality of local meat and the chef's skill in balancing flavors.
• Châtaigne Corse (Corsican Chestnut): Used in desserts like the "Monte Cinto," this ingredient reflects the local terroir and adds a unique flavor profile, connecting the dish to Corsican heritage.
• Foie Gras: Featured in an innovative dish with eggplant and a snow-like presentation, this luxurious ingredient emphasizes the restaurant's commitment to high-quality, refined gastronomy.
• Local Vegetables: The menu incorporates seasonal vegetables, such as those used in the tartine with anchovies and pancetta ice cream, showcasing the freshness and diversity of Corsican produce.