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Inspiration
Le Couvent de Pozzo, the Jewel of Corsica
“How is our très cher Couvent ?” Is the sort of question Emmanuelle Picon is used to hearing by now. As the inheritor of this jewel perched on the Cap Corse, Le Couvent de Pozzo, this Marseillaise has kept a family tradition for the last 8 years. A tradition initiated by her grandmother in the 70’s, who transformed it into the little paradise on earth that it is today: an idyllic holiday home designed for amoureux of France’s Isle of Beauty. Built in the XVe siècle, its stone walls have seen a world of visitors come and go.It was once home to a dozen Capuchins monks, living under a vow of piety and poverty. Then it came into the hands of Emmanuelle’s ancestor, a noble Bastiais of the name of Jean Ristori. Years passed, and names changed. Only Le Couvent de Pozzo remained the same. That and it’s monastic spirit. With such special ties to this sacred space, Emmanuelle is the first to raise her own family here. With a tranquillity that has been preserved, the simplest of pleasures which the hostess offers her guests are timeless. It’s an “experience different from that of generic luxury hotels”. Emmanuelle possesses a certain form of refinement rooted in pure simplicity. Lemons and oranges are the essential products of Couvent de Pozzo. They find their way onto the tables, overflowing with flowers of stuffed zucchini, fresh brocciu, and figatelli to die for. So sit back and take delight, while the sparkling expanse of turquoise sea glitters around you.
Le Couvent de Pozzo – 20222 Brando. Reservations by telephone on 04.95.60.39.11 and at www.couventdepozzo.com
Author
Caroline Balvay
Photos and videos
Constance Gennari
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TSF
Emmanuelle, could you introduce yourself?
Emmanuelle
I’m a 40-year-old former Parisienne, with a background in Law, a former fashion-lover, a city girl at heart but a countryside convert. (Yes, that’s definitely the term that summarises our life at the moment!) Fifteen years in Paris leaves its mark though, an open-mindedness and a taste for excellence.
TSF
What’s your connection with Corsica?
Emmanuelle
Corsica runs in my veins. I’ve been coming here since I was born, every summer, ever winter, every holiday in fact! I didn’t know much of France: Marseille is where I was born, Paris is where I lived for 15 years and Corsica. That’s the problem when you visit Corsica: it’s impossible not to come back to this beautiful island. We like and dislike it in equal amounts. We love it for the raw beauty of its landscapes, it’s contemplation. When we like it less it’s because of its size, you can feel claustrophobic on a small island.
TSF
Tell us the story of Couvent de Pozzo.
Emmanuelle
It was built between 1480-1550. It was home to a dozen Capuchin monks who lived here under a vow of poverty. In 1794, the moment in history when much of the church’s property entered into the public domain, the Convent was sold (in return for a mouthful of bread) to one of our ancestors Jean de Ristori, a notable Bastiais. It’s been passed down through the generations, from Ristori, Giordani and now Mattei. It was a summer house for many years, and then my grandparents took it over and made it what it is today. This house is completely part of the family and is much more than an ancestral home. I receive tonnes of letters asking how our “très cher Couvent” is. Each generation has left something of themselves here in one way or another. Now here we are eight years later. With a lot of delicateness, we took the next step. It’s a house which transports you back 500 years! It’s really something else to live in such a historic place. My children are the first to grow up in the convent. Who knows what the future will bring?
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TSF
How did you want to transform it?
Emmanuelle
The house very much embodies the style of my Grandmother. I discovered that her traditional tastes had influenced me more than I had thought. So yes, we renovated the bathroom, repainted the ceilings white, changed the floral curtains and the garden furniture. But that’s pretty much it. Why spend a fortune change something that it already so beautiful? And yes, of course, we do have wifi here which keeps us in touch with the rest of the world.
TSF
Describe a typical day with your children?
Emmanuelle
In the countryside, life is dictated by the seasons. All year we feed the chickens, we oversee nature and learn how to say hello in every language! We share our home-grown asparagus, mushrooms, chestnuts, blackberries and raspberries: the true small pleasures of life. In the summertime, we don’t see each other so often. Even less than when we lived in Paris. So yes there are swims in the pool and trips to our little summer hut but not as many as before. In wintertime, we spend much more time together. We explore Corsica as much as possible. That’s the secret of surviving on an island: stay curious and above all VO-YA-GER !
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TSF
In terms of decor which is your favourite era?
Emmanuelle
I don’t really have one! I like most, except minimalist design, ultra-modern and oriental styles. My place is a wonderful, chaotic mixture of genres that many don’t dare enter. I’m lead by my heart, I love objects, all sorts of objects. My home is not for those who prefer clean and pristine.
TSF
How did you want the place to come across? Who is the Couvent de Pozzo for?
Emmanuelle
I open my doors to share it with everyone, to share its incredible view. I don’t want it to be anything but a family space. I receive my guests like I receive friends and family. In this house there has always been enormous tables with generous feasts and flowing wine, so we’ve continued that tradition. The Convent is for all inquisitive guests! Those who search an experience different from that of generic luxury hotels. People come to the Convent for a certain kind of refinement and simplicity, where they quickly feel at home. I suppose you could say it le nouveau luxe? After they’ve been once, guests always keep coming back.
TSF
And lastly, can you give us your recipe of the summer at the Couvent de Pozzo?
Emmanuelle
Sure! Here is the one I call “my way of rocket”. You will need to mix the salad with some almonds, hazelnuts, crushed pistachios and roasted nuts. Then you’ll add a pancetta (Corsican charcuterie) cut into small pieces and pre-browned, and also croutons from homemade bread cooked in the same pan as the one used for the pancetta, with a little butter, rosemary, a clove of minced garlic and salt flower. And finally the redcurrant, to add some colour and acidity (this also works with pomegranate). For seasoning: only salt, pepper, olive oil and lemon
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