At the butcher's Pan fried veal kidneys with a reduction of "cap corse" * * * Veal filet rolled with ham, corsican cheese and sage * * * Roasted duck breast with tangerine * * * Stewed leg of lamb with olivez oil and thym * * * Marie's beef stewed with pocini mushrooms and ravioli * * * Raw minced beef tartare and french fries * * * Beef filet topped with pan fried foie gras * * * Grilled beef filet * * * Grilled mini rib of beef * * * Ginea-fowl stuffed with chesnut, raisin and pine nuts * * *