By Johanna the 03/11/2020
It comes down to really simple touches, like making sure everything is homemade, using local products, which helps us reduce a considerable amount of waste. At present we’re wasting absolutely nothing making breakfasts; there’s no individual packaging and our compotes, jams and yoghurts are packed in reusable glass jars that we’ve been using for four years now. There are tap aerators and water flow restrictors in all the rooms and all of the light bulbs are LED.
Do you have any other environmental projects in the pipeline that build on what you have already done?
Our guests come to us voluntarily to be ‘educated’! We explain the premise of our hotel to them when they check in and tell them where they can find more information in their rooms. Our guests come to us of their own accord during their stay to discuss this subject.
We try to make everything ourselves from scratch as much as possible. For example, all of our vegetables come straight from our vegetable garden or nearby vegetable gardens, the meat must come from animals reared in Corsica, so there’s no beef on our menus, and all fish comes from Corsican fisheries. The key is to follow the ‘locavore’ trend without taking it to extremes. We also serve chocolate desserts.
Our first vegetable garden was somewhat improvised, but we couldn’t do without it now to maintain the quality of our cooking. The climate in Corsica is perfect for growing amazing vegetables. We’re also rearing pigs and chickens, and the family should grow even more once we take over the rearing of some sheep from Cédric’s father.
Yes! Right at OUR home. Friendliness is important to us. We welcome our guests with good humour in a simple, respectful manner. We ask only for the same respect without judgement in return for our team’s commitment and hard work. We don’t make any pretence; we just think it’s important to share our hotel’s message. We serve cooking that reflects our products and values. That’s our specialty. You sleep and you eat at our hotel.
Yes. And that’s an emphatic yes! We derive a lot of happiness – both professional and personal, the lines are blurred – from finding harmony and balance between all the different elements of our work, like welcoming guests, our ecology projects, growing things and managing our team. Like a tightrope walker tries not to waver, we fight every day to keep our balance. We are lucky that we both complement one another professionally and work together well to keep this harmony.
For more information on the Auberge Kallisté, visit
04 95 74 02 38
The hotel is also running a delivery service during the lockdown period
Find out more about the Sartenais Valinco Taravo region
Find out more about the Sartenais Valinco Taravo region:
Get back to nature at the Etang de Tanchiccia lake and nature reserve near Porto Pollo
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