And so this story began one day in June 1992. A few words were exchanged and, immediately, we just knew! We knew that, on that day, we had met a pearl that only asked to sparkle. Did we have any doubts? Any we might have had were swept away as soon as the first black soup appeared! Yes, you've been hearing about it for 25 years! And yes, you've been savouring it for 25 years, and yes, you have been trying to figure out the recipe for 25 years! Keep trying! But know this: even if you managed to find all the ingredients and assemble the flavours in order, you'd still be missing Gadio's essential touch!  For this soup is the work of a curious and inventive man, a generous and ... unique man. 

It's not hard to imagine that, over the course of 25 years cooking at the U Capu Biancu hotel, Chef Gadio El Hadji has invented a whole range of other recipes. You know what? We've all tasted them. Some of them seemed a little too bold. But no matter, Gadio has skilfully revisited them, giving them decidedly Corsican influences: a little zest of nepita from the garden here, another touch of caraway thyme from the maquis there. A whole host of culinary alliances, approved by Minà, and which tell the story of the world. Because Gadio El Hadji is that too: a man of the world, desperate to share. And what a joy it is! Yes, sincerely, what a joy it is to share our daily lives with this extraordinary man!