At Hotel U Capu Biancu, commitment meansaction

Corsica is a land of farmers. It always has been. More so in earlier times, it's true. Now, the need to "live well" has prompted young (and not so young) people to take over the family farm or to set up their own business. Giving the island a new economic boost and a different idea of gastronomy. We're not talking about oversized farms overloaded with pesticides. No, we're talking about winegrowers, breeders, fishermen and other market gardeners who care about their environment... (and our taste buds!) These are the farmers we've chosen to work with. They deserve it, and so do you.

These farmers are Antoine-Dominique Buresi, M. Marchetti, Léo Terrazzoni, Philippe Botti. They delight us with their charcuterie, their meat, their fish. Culinary treasures that are the fruit of hard work and, let's face it, not easy. These professionals of the land are joined by David Lemoine, " resident " producer of deliciously fruity pineapple tomatoes, crunchy, multicolored cabbage and naturally peppery arugula. And what can we say about Jean-Marc Limongi, whose baskets full of mushrooms delight our chef and your taste buds? Today, more than ever, these men and women are making claims that we are proud to uphold by cooking locally and responsibly. And we're certainly not alone. So much the better! And so much the better if other professionals in the hotel and catering industry take similar action. Yes, we love the idea that together we can change the world.