Meeting with Pierre Mattern, director of the two-Michelin-starred restaurant at Casadelmar.

I have a rather special relationship with Casadelmar. It’s a place that’s dear to me and with which I have a wonderful history. I returned in 2024 to take charge of the restaurant, after spending five years with Anne-Sophie Pic in Valence as director of her three-star restaurant.

My connection with Casadelmar gœs back a long way. I spent two wonderful seasons there in 2016 and 2017, and those early experiences left a lasting impression on me, both personally and professionally.

Before that, my career took me to some wonderful establishments, including Joël Robuchon’s, as well as abroad, from London to Tahiti.

Casadelmar is exceptional in many ways:

– Its location in the heart of the Gulf of Porto-Vecchio, with a unique view of the sea and mountains, where every evening our guests can enjoy a breathtaking sunset.

– An intimate setting. At a time when Porto-Vecchio is bustling with activity, we enjoy a secluded location, far from the crowds and hustle and bustle, yet close to the main attractions.

– It is in this unique environment that the two Michelin stars of the Casadelmar restaurant shine, with its terrace under the stars offering an unforgettable gastronomic cruise every evening.

To express my vision of Casadelmar, I refer to Baudelaire’s verse: ‘There, all is order and beauty, luxury, calm and voluptuousness.’

As I like to say to our guests when they discover Casadelmar**, Fabio’s cuisine is like diving into the Mediterranean. We work hand in hand with Corsican fishermen, farmers and market gardeners. Each ingredient tells a story that we strive to enhance with respect and humility.

Claudio’s pastry is a natural extension of Fabio’s cuisine. When he imagines a dessert, he dœsn’t start with an abstract idea, but with a living ingredient, as he has identified it at the producer’s, in its rawest form. He then seeks to prepare it in the most noble way possible, without ever distorting its taste.

Together, they compose a harmonious duet in which you can feel the pulse of Corsica.

Wine plays a central role in the experience we offer.

Much more than a simple accompaniment, it becomes a real thread running through the meal.

With our head sommelier Kévin Sanzay, we have chosen to showcase the Corsican terroir through a food and wine pairing exclusively composed of Corsican wines, allowing guests to discover the richness and diversity of the island’s grape varieties.

Our customers are indeed very loyal and we enjoy seeing them again every summer. The welcome is very natural, we know all their ‘little’ habits, a bit like a member of the family is joining us…

On the other hand, we receive an international clientele that is growing in importance.

But regardless of who our guests are, whether they are familiar with Casadelmar or discovering it for the first time, my philosophy is to offer them attentive service without going overboard, to create a bond, to take the time to chat with each guest so that they feel unique in this unique place.

My various experiences, particularly abroad, have allowed me to develop a generous vision of catering and hospitality.