Le Grand Cap

Rating: 14
Author: Gault&Millau

11370 LEUCATE

14/20
Chef's Restaurant

BOOK

7 PHOTOS

Chef: Erwan Houssin
Cooking: French | Seafood | Signature cuisine
Style: Elegant | Exceptional setting | Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

69 to 149

Gault&Millau's review 2026

A student of the demanding Franck Putelat and Yannick Alléno for Erwan, and having worked at the Bristol and Chabichou for Paméla, the duo formed by Erwan and Paméla Houssin display a rare complementarity that draws its inspiration from the depths of the Aude region. Their cuisine favors iodine, freshness and sunshine, with almost raw squid, bottarga, egg yolk confit with Iberian chorizo and bell pepper juice with Torreilles chili, pearly sea bass with seaweed, warm raw Leucate oysters, and Fleuron des Pyrénées beef, smoked anchovy fillets, dried caviar and parmentier with liliput capers in a pretty "Mar i Munt" menu that concludes with a lovely work on sweet-spiced poached burlat cherry, Tahitian vanilla rice pudding and yogurt-basil sorbet. An exciting cellar that gets stronger every year, with an incredible view of the sea and the lighthouse.