The team gastronomic restaurant corsica
The Chef: Stéphane Pitré
Local cuisine close to nature
At Restaurant LA SIGNORIA, the menu is designed by Chef Stéphane Pitré. His dishes are like a dialogue between the Mediterranean and Corsica, executed by Chef Romain Foubard, a cuisine that is as close to nature as possible, based on the products of the region's fishermen, craftsmen, market gardeners and breeders. Our pastry chef Valentin Mifort gives his sweet creations an extra soul and aestheticism inspired by the Corsican terroir.
The Corsican soul
Creativity at the service of Corsican identity
La Signoria shines in the Corsican sky. The terrace overlooks the Cirque de Bonifato mountains, and the restaurant's dining room is a constantly changing spectacle, with colours changing with the hours and the seasons. Delicate and harmonious, the service blends traditional hospitality with contemporary art de vivre.
Head Sommelier
Pleasure and sharing
Head sommelier of La Signoria since 2022, Morgan Gaby is a lover of wine, its terroirs and its territories of expression.
Among his outstanding experiences, Morgan Gaby has put his knowledge at the service of the greatest chefs. He has, among others, worked alongside Guy Savoy in Paris and in Val d'Isère with Benoît Vidal. His love of wine is therefore perfectly combined with the Chef's cuisine. His focus is always on the pleasure of sharing wine and his knowledge, which he likes to share with the restaurant's customers.
Of the 800 wines on the menu, Corsica and all the geological specificities of its soil are honored. The head sommelier has brought his personal touch to this menu with an emphasis on biodiversity, biodynamics and natural wines. A touch of modernity brought in the middle of traditional wines for a very complete and greedy wine list.