The Spa of Hotel U Capu Biancu – Taking Care of Yourself
The Taste of the Island of Corsica
Tarik has been part of the U Capu Biancu team for 17 years, and Gadio for over thirty! Both know the island’s secrets and treasures intimately. They recognize the juicy aroma of a Corsican clementine, the rich notes of a Cervione hazelnut, and the wild scent of a chestnut from Aullène.
Their dishes and desserts go far beyond simple “nustrale” (local) treats; they embrace, daily, a territorial cause that many believed lost but that we have been championing for years: food autonomy. Many of their creations proudly showcase the gastronomic and nutritional identity of Corsica.
La Châtaigneraie: An Iconic Dessert
When Tarik conceived La Châtaigneraie, he didn’t think of a “simple” dessert. He thought of the land, the garden, and Capu Verde, U Capu Biancu’s permaculture estate. He thought of autumn walks and chestnut picking in the forests of Aullène. He thought of healthy food, balanced diets, short supply chains, and local gastronomy.
This dessert has a unique aroma — it embodies the identity of the land! Its visual identity mirrors the shape of Corsica, with its mountains, plains, colors, and flavors. Its taste combines the softness of a mousse, the crunch of a biscuit, the freshness of ice cream, and the strength of a coulis.