In Paris, Jean Costantini is celebrating the unique flavors of his native Corsica, using local, high-quality ingredients. His approach to cooking has drawn the attention of two prominent chefs, Alain Ducasse and Cédric Grolet, who have played key roles in shaping his career. In January 2023, Alain Ducasse stopped by a restaurant in the Palais-Royal area and was intrigued by the menu. He entered and met Jean Costantini, the chef behind A Casaluna. After a two-hour conversation, Ducasse decided to write a book on Corsican cuisine. The book, Corsica, was published last December by Ducasse Édition. Jean Costantini, who still finds it hard to believe he met the chef he calls "the Chef" or "AD," considers this encounter a turning point in his professional journey. Jean Costantini, 46, was born in San Lorenzo, in the Haute-Corse region of Corsica, known for its chestnuts. His mother is from the Castagniccia area, while his father moved the family to Paris. He trained as a chef at the Médéric hotel school and later worked at prestigious restaurants such as the Plaza Athénée and L'Atelier Robuchon. In 2010, he joined his aunt’s Corsican charcuterie bar on the rue de Beaujolais, which had once been the stables of Cardinal Richelieu. From the start, he dreamed of transforming the place into a fine dining establishment. To achieve this, he worked for twelve years, saving up 700,000 euros to fund the project. In 2023, Jean Costantini was finally ready to buy the property and begin a major renovation. He insisted on completing the renovation before opening, to ensure the decor matched his culinary vision and reflected the Corsican landscape. The restaurant features Saint-Florent stone floors and radiators, chestnut wood tables, and a menu printed on blotting paper resembling birch bark. His name is written with symbols representing Corsican coves, and dishes are engraved with the immortelle flower, a symbol of the island. He describes his cuisine as both rustic and refined, emphasizing natural ingredients and the connection to the land. Jean Costantini remains committed to using only Corsican products, which he sources through La Casincaise, a transportation company linking the island to the mainland. In his book, he also highlights local producers like Simon Agostini, who supplies him with figatellu, a type of sausage. He insists on transparency, explaining the origins of his ingredients and offering an authentic, personal experience to his guests. He believes in showing that simplicity and precision can coexist, and this philosophy helped him connect with Alain Ducasse, who values the essential elements of taste in all his work. Another pivotal moment in Jean Costantini's career came in 2022, when he took ten private lessons with Cédric Grolet, a renowned pastry chef. He realized he needed to improve his skills in pastry, which he had previously focused on savory dishes. Grolet opened his atelier in Opéra to him, and Jean trained there three times a week for two years. He adopted techniques like making a flaky bread with chestnut flour and creating trompe-l'œil dishes, such as preserved vegetables or brocciu cheese with a walnut and fig center. He credits Grolet for teaching him to refine his pastry skills and for inspiring him to push creative boundaries. Jean Costantini now runs A Casaluna with his brother Kévin and two employees, continuing to thank Alain Ducasse for his support and the opportunities he provided.