InterviewsInterview with Antoine Cadinu, restaurateur in Spuntinata
Interview with Antoine Cadinu, restaurateur in Spuntinata
Could you tell us a little bit about your career path in the restaurant business? I was originally from Sorbollano (close to Bavella), and I spent my childhood wandering around the rooms of the restaurant at the Hôtel Le Casello, a former family run inn where I started out doing my first little restaurant jobs. My mother was an excellent cook and, without a doubt, she passed on her taste and her pleasure of cooking to me.
I have been lucky enough to have met some great people in my life. For example, at the start of my apprenticeship at the Dolce Vita restaurant on the Route des Sanguinaires, Francis Trocelier, a well renowned chef (2 starts in the Michelin guide, winner of the “Meilleur ouvrier de France” award) who passed on his passion to me as I listened to him talk about cooking and watched him at work, transforming his ingredients into dishes.
I gained experience at Ledoyen, a prestigious Parisian restaurant, and then I returned to Corsica and to the Dolce Vita as Chef, won a star at the Restaurant de La Mer and was elected Chef Corse in 2004 at Gille Pudlowski’s Pudlo Corse.
What is La Spuntinata on rue Fesch?
La Spuntinata, in the heart of the city, is a delicatessen that only stocks local products. It is also a restaurant where I use all my experience as a Chef and, finally, it is a catering business, loved by busy working people that don’t have the time to cook.
The wine cellar stocks only wines from the island, curated by Raphael Bianchetti, and it allows us to serve tasting menus.
In this convivial and welcoming place you can meet passing tourists, shopkeepers and locals from the neighbourhood, all enjoying the very particular ambiance where guests feel at ease. Often, in the afternoon, people just drop in to relax and have a chat!
Where do you source the products that you use in your cooking?
The ingredients all come from the terroir and are sourced from small producers: Maquis honey from Tasso, Calistri charcuterie from Ucciani, Missià fish soup from Antoine Pittilloni, olive oil from Fabienne Maestracci at the Domaine de Cavallo Morto or the excellent cheeses from Sabiani in Corte or from Raffini de Sari in Orcino.
There is no secret to cookery. For me, what makes good cuisine is 80% good ingredients and 20% imagination!
What are your culinary specialities?
I was in charge of preparing fish dishes at Ledoyen, so I still love to create dishes using fish and I serve redfish with artichoke barigoule or a wild sea bass tian. In winter, I prepare ravioli with brocciu cheese and sea urchin coral.
Regulars often cry out for one of my specialities in particular:
-pigeon cooked in a bread crust made with chestnut flour, potatoes with bacon, fondue of greens.
To finish off a good meal:
-my apple soufflés stuffed with brocciu cheese and flavoured with myrtle are loved by gourmets and gourmands.
By working with seasonal products, I constantly update my menu and this allows me to come up with new recipes in order to make my customers happy.
I prepare all my dishes in the same way that I did when I was working as a Michelin starred Chef. It is passion and a desire to share with others that guides me on my culinary adventure.
Tel : 04 95 21 61 03
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