The master of traditional Corsican liqueurs at "L'Orée du Maquis".
Jean-Jacques Lovichi, the man behind L'Orée du Maquis
Ghjuvan' ghjacumu Lovichi, l'omu ch'hà fattu " L'Orée du Maquis " (The Orée of the Maquis)
He opens the doors to his enchanting world: a haven of flavors in the upper town of Bonifacio. His generosity, good humor and sense of humour are the main ingredients of his handcrafted liqueurs, made using traditional methods and the highest quality local ingredients.
As the son of a gendarme, he had to travel frequently, but never stopped thinking about returning home. These summer jobs on the port confirmed his taste for the sea, and he soon joined the maritime school in Bastia. Jean-Jacques, with his boundless energy and generous smile, is not content with being a full-time captain, he has also been creating liqueurs since 2008. With his wife Stéphanie, they make it a point of honor to pick the fruits and plants used in their recipes themselves, guaranteeing incomparable purity and authenticity.
L'Orée du Maquis is much more than just a liqueur producer. It's a place where every bottle tells a story of passion and expertise. Visitors can learn about the production process and taste Jean-Jacques' secret liqueurs, which are explosive, convivial and full of emotion.
The flagship products are :
- Myrtle liqueur: An emblematic digestif with intense flavors, made from myrtle berries picked in the Corsican maquis.
- Limoncellu: An artisanal limoncello made from Corsican lemons, known for its freshness and powerful aromas.
When you visit L'Orée du Maquis in Bonifacio, you'll discover not only exceptional products, but also Jean-Jacques' history and passion for his native land. It's an authentic savoir-faire, but also and above all a unique savoir-être that's revealed in every tasting.
1. The origins of your passion:
- Can you tell us how your passion for liqueurs began?
It started out as a game. My wife used to go hunting with me, and she got hooked on the game of picking myrtle from bushes laden with it in December. Making myrtle liqueur for evenings out with friends then became a matter of course. - What is your first memory of making liqueurs?
The first cuvée I gave to a friend for one of his big clients: it was bitter and infamous!
2. Inspiration and creativity:
- Where do you draw the inspiration for your liqueur recipes?
From encounters and smells... Did you know that myrtle flower smells like honey? - Is there a liqueur you created by accident that has become a success?
Yes, nepita liqueur. In trying to recreate my original recipe, I got the mixtures wrong and picked the plant in August when the mint is at its peak. This new liqueur completely seduced a top chef.
3. The art of making:
- What is the most crucial step in the manufacturing process to guarantee the quality of your liqueurs?
The choice of raw materials, which is crucial if you want to obtain the perfect taste. I collect 90% of my own flowers and plants.
4. Challenges and triumphs:
- What has been your proudest achievement since you began this adventure?
I have 2: my liqueurs have been present on a Michelin-starred table in Versailles for 10 years, and winning over the most reticent: a person who doesn't drink alcohol can adore my liqueurs, and that's gratifying.
5. Corsica in a glass:
- If you had to choose one liqueur to represent Corsica, which would it be and why?
Cédratine, for its history with gin, juniper eau de vie and the taste of citrus fruit.
6. Encounters and stories :
- Do you have an amusing or memorable anecdote linked to a customer or a tasting?
An American arrived in Bonifacio by boat, tasted my creations and placed a large order for 10,000 liters. He then planned to build factories! I refused because I want to keep my freedom. - What's the most surprising reaction you've received from someone who tasted your liqueurs for the first time?
An allergic reaction to Sicilian pistachios. It was so horrible, we ended up in hospital.
7. Innovations and future:
- Are you currently working on any exciting new recipes or projects?
Yes, all the time, but I've made a pact with my wife: 4 new fragrances a year, not one more! - Where do you see L'Orée du Maquis in five years' time?
In the same place, but with more fragrances and less quantity, because I like to have fun!
8. Personal life:
- When you're not working on your liqueurs, how do you like to spend your free time?
Hunting, fishing and running. - If you could share a liqueur with anyone, who would it be? Without hesitation, it would be with Umberbo Pellizarri, the world champion freediver. I admire him and it would be a real pleasure to share a glass with him, especially as he doesn't drink.
9. Quick questions:
- What's your favorite liqueur to enjoy in winter?
Chestnuts, which rhyme with the end of the season and friends. - A Corsican ingredient you love to use?
Citrons, for their zest and ziste! - Beach or mountains?
The sea - A Corsican dish that goes perfectly with your liqueurs?
Veal sauté with myrtle - If you were a Corsican plant or fruit, which would you be and why?
I use the flowers for my liqueurs, but the leaves are poisonous, even though they're heart-shaped.
Message to readers:
What message would you like to pass on to our readers who are discovering your liqueurs for the first time? Salute!
