A private chef in Corsica.
From Porto-Vecchio to Bonifacio, Calvi to Saint-Florent, a Michelin-level chef composes a bespoke menu in your villa, on your terrace above the sea or wherever your summer on the island takes you. No restaurant, no reservation, only your table.
Chefs from starred kitchens, service from grand palaces.
Our chefs come from Michelin-starred restaurants, and several hold a star of their own. They cook the way France’s finest kitchens cook, at your table, for one evening.
The chefs and maîtres d’hôtel who cook and serve in the finest Parisian houses travel to the island for your summer. Every maître d’hôtel is tested, trained in the grand palaces. The welcome, the rhythm, the silence between courses: nothing is left to chance.
One coast, every cuisine.
You set the register of the evening; we bring the chef who owns it. Each comes from a great kitchen, and each carries a signature of their own.
Haute gastronomie
The full grammar of a starred kitchen: tasting menus, exact sauces, a plate that would belong among the finest tables of Porto-Vecchio. An evening that feels like a great restaurant kept for you alone.
Corsican & Mediterranean
The island on the plate: line-caught fish and langoustines from the port, wild herbs from the maquis, brocciu, figatellu and coppa, olive oil and chestnut. The cuisine of Corsica, done at the level of a great restaurant.
Cuisines of the world
A Japanese omakase at the counter, a white-truffle dinner from Piedmont, a Levantine table under the stars. When your evening wants to travel, the chef travels with it.
Pastry & the sweet finale
A dedicated pastry chef for the last act: a soufflé that arrives to the minute, a dessert finished at the table. The evening closes with the same intent it opened.
From Porto-Vecchio to Calvi.
Wherever your summer address is on the island, the chef comes to you. Villa, terrace above the sea, seafront estate or aboard.
A sommelier, and the bottles to match.
Great food deserves the glass beside it. Our sommelier composes the pairing course by course: a chilled Corsican rosé or a Vermentinu to open, a white Patrimonio with the fish, a great red Niellucciu or a Bordeaux with the main, a Muscat du Cap Corse to close.
Tell us the register, discovery, prestige, or a single grower you love, and we source it: rare vintages, magnums, cuvées that never reach a wine list. Or we simply pour alongside the cellar you already keep. Champagne on arrival is a given.
Cook beside the chef.
Some afternoons are best spent with your hands in the work. The chef turns your villa kitchen into a studio: a market walk if you like, a menu built together, techniques you keep for good, and a table you finally sit down to because you made it.
A couple, a family, a group of friends by the pool. Aprons, knives, produce and a chef who teaches the way the best ones do, generously. The class becomes the dinner.
A dinner served, not only cooked.
A beautiful meal can be undone by a room left to itself. Add a maître d’hôtel and a service team, and the evening runs on its own: aperitifs poured on the terrace, plates carried in rhythm, glasses never empty, the kitchen invisible, the host finally seated among the guests.
Every maître d’hôtel is tested before they serve for us and trained in the grand palaces. The welcome, the timing, the silence between courses: nothing is left to you but the evening itself.
Whatever the summer asks for.
A private dinner is the heart of it. Around it, the house arranges the rest of the season.
Receptions
Cocktails & garden parties
Passed canapés and live stations for a terrace full of guests, from an intimate birthday to a summer gala.
Spectacle
Culinary entertainment
A live counter, a chef’s table, a moment of fire and knives. Dinner becomes the heart of the evening rather than a pause in it.
On the water
Yacht & villa dining
The chef comes aboard or up to the estate, provisions in hand, for lunch at anchor or a dinner under the stars.
At scale
Full-service catering
Larger numbers, full logistics: kitchen, service, tableware and flowers. We bring the whole evening; you bring the guests.
Addresses that never reach a booking site.
No estate of your own on the island, or simply the wish for somewhere exceptional? We open off-market Corsican addresses, seafront villas, maquis domaines and beach estates, from Porto-Vecchio to the Cap Corse.
We source the place, you keep the evening.
Explore our venuesBegin the conversation.
Tell us your date, your number of guests and the evening you imagine. We compose the rest, the chef, the service, the table, and, if you wish, the place.
Plan your Corsican eveningFrequently asked questions
How does supply work for a villa on the island?
The chef sources everything on the island, at the port and the local markets, and brings anything rare from the mainland. You arrange nothing.
Which parts of Corsica do you cover?
The south around Porto-Vecchio and Bonifacio, the Balagne around Calvi and Île-Rousse, the Cap Corse, Ajaccio and the west coast.
Can the chef cook true Corsican dishes?
Yes. Line-caught fish, wild maquis herbs, brocciu, figatellu and coppa, chestnut and island wines such as Patrimonio and Vermentinu.
Can the chef cook on a boat or a beach?
Yes. We arrange dinners aboard, on a private beach or at a seafront villa, from Porto-Vecchio to the Cap Corse.