Pamela HOUSSIN

Pastry Chef : 1 restaurant

Presentation

Pamela Houssin always wanted to be a pastry chef. " As far as I can remember, I was making cakes with my mother from a very early age. At first, my parents didn't really want me to do it for a living - they thought it was too difficult a job, with no weekends. "As a result, the young student headed for the health and social sector. With her diploma in hand, she finally turned to pastry-making and entered the world of pastry-making through the front door, in the kitchens of the Château Saint Martin in Carcassonne, her home town.

Thanks to Franck Putelat, she obtained her "mention complémentaire" in restaurant desserts at the Barbacane, Hôtel de la Cité. It was here that she also met her future husband, chef Erwan Houssin. Together, they invested in the same renowned establishments: after helping to open Hôtel Le Parc with Franck Putelat, they worked at Villa Belrose in Saint-Tropez, then at Le Chabichou in Courchevel, alongside Stéphane Buron, then Michel Rochedy.

In 2008, Pamela Houssin moved to Paris to join Éric Frechon's brigade at Le Bristol. "Palaces are very formative. It's a necessary step in your career.

In 2009, the couple decided to take the plunge and open their own restaurant, Le Diapason, in Avignon, which quickly won 2 toques despite its isolated location 3 km from the city center. They moved to the Occitan coast in 2016 and opened Le Grand Cap, in Leucate, not far from Perpignan. It was an immediate success, and has never been empty:"We're always fully booked."Pamela Houssin was awarded the Pâtissière trophy at the Gault&Millau Tour Sud-Ouest in 2016.

G. B.