An invitation to discovery signed by JUAN CARLOS P. DURÁN
In Corsica, La Signoria is one of the starred restaurants with its creative cuisine serving Corsican gastronomy
Chef Juan Carlos P. Durán is the head chef of the Corsican gastronomic restaurant and has been playing tasty piano scores since 2023. He has perfected his culinary education in great restaurants around the world such as Nova, the restaurant of the Hotel l'Étoile or the classy restaurant of the St. Regis.
Modern and cosmopolitan, the Chef's cuisine is inspired by his many travels with a deep respect for the local product. Juan Carlos P. Durán has a unique gift for sublimating gastronomy with the exceptional products of Corsica.
Philippe Darcq's personalised service
An invitation to be surprised
Often, we express in our paths the originality of an early vocation. His, on the contrary, was late.
It was only at the age of 26, when he joined the brigade of the Crocodile*** in Strasbourg with Mrs. Monique JUNG, that he understood that it was through the service in the dining room that he could best exercise his desire to associate the respect of a profound rigor with the expression of warm and respectful human relations. Respectful of both the diversity of those we meet and the codes of the gastronomic restaurant industry.
Thanks to this experience, he was able to accompany 2 chefs, Wout BRU in Eygalières and Benoit VIDAL in Val d'Isère to obtain a second star in the Michelin Guide.
Passionate about wine, he also chose to enrich his experience by practicing sommellerie, bar, and even room service to learn how to decipher the expectations of Palace clients such as Cheval Blanc in Courchevel, Palm Hotel & Spa on Reunion Island as well as Domaine de Manville in Les Baux de Provence where he obtained 1 Michelin star.
His expertise allows him to personalize the service by using tools, techniques and his team in a contemporary interpretation to create a customer experience based on sensory emotion.
It is his responsibility not to let anything show so that those he supervises can work serenely, in order to offer our guests a smooth and calm service.
For a few years, while managing the gastronomic restaurant "Saisons", he was able to pass on his know-how to the young generations of the Paul Bocuse Institute where he succeeded in helping the chef Davy Tissot, MOF 2004 and Bocuse d'Or 2021, to obtain a star in the Michelin Guide, making it the first starred application restaurant in France, as well as having it listed in the famous Relais & Châteaux guide.
The wine waiter
Wines to serve your plate, an invitation to curiosity by Morgan Gaby
Morgan Gaby, a wine lover at the service of his clients, was also part of the brigade of the restaurant "Saisons" with Philippe Darcq when it obtained its star. He previously worked at Guy Savoy, a three-starred restaurant that was awarded the title of Best Restaurant in the World several times. He puts all his know-how at the service of the palates of the customers of our Corsican gastronomic restaurant.
Our head sommelier is in charge of a list of 800 wines from all over the world, which he wishes to help you discover, along with the history of their terroir and that of the winemakers who made them.
