L'Almandin
Saint-Cyprien, France
⭐1 Star
The Experience
From Michelin Guide
This man-made island – home to a hotel complex with swimming pool and spa – separated from the Mediterranean by a barrier beach is, to say the least, a surprising location. The terrace on the water's edge is a delight, as is the generous cuisine cooked up by chef Frédéric Bacquié, who gravitates toward the fine produce of the Catalan terroir and locally caught fish. A sure touch when it comes to cooking and seasoning results in precise, elegant dishes: wild sea bass from Cap Leucate with shellfish sauce, poultry with girolles and a mushroom emulsion, a dessert flavoured with Muscat and saffron… The lunchtime set menu offers excellent value for money. L'Aquarama serves indulgent cuisine in a chic bistro setting.
Unique Things
From Visitor Experiences
Unique Location on a Man-Made Island with Lagoon and Barrier Beach Access
L'Almandin is uniquely situated on a man-made island within the Ile de la Lagune, separated from the Mediterranean Sea by a barrier beach. Access to the beach is by boat shuttle from private docks, creating an exclusive and serene setting that enhances the dining experience.Culinary Focus on Catalan Terroir and Mediterranean Tradition
The restaurant emphasizes Mediterranean culinary tradition with a strong focus on the exceptional products of the Roussillon region and Catalan terroir. Chef Frédéric Bacquié crafts dishes that celebrate local seasonal produce and seafood, such as wild sea bass from Cap Leucate and purple artichokes from Chemin de la Mer, blending creativity with regional authenticity.Elegant Dining with a Garden and Lagoon View, Plus Special Occasion Tables
L'Almandin offers an elegant dining room that opens onto a terrace and garden overlooking the lagoon, providing a refined and intimate atmosphere. For special events, the restaurant features "Tables d'Honneur," dedicated tables designed to celebrate life's important moments with exceptional menus and a luxurious setting.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant L'Almandin in Saint-Cyprien are:
Wild sea bass from Cap Leucate: This local fish is a highlight in a signature dish served with a shellfish sauce, showcasing the chef's precise and elegant cooking style.
Local fish and seafood: Sourced mainly from the Mediterranean and nearby ports like Port-la-Nouvelle, these ingredients are central to the restaurant's menus, emphasizing freshness and regional terroir.
Vegetables from the Roussillon plain: These local vegetables are used to complement dishes, reflecting the chef’s commitment to local produce and seasonal cooking.
Poultry with girolles (chanterelle mushrooms): This combination appears in signature dishes, often accompanied by a mushroom emulsion, highlighting refined flavors and textures.
Spices from around the Mediterranean: Used to create concentrated juices and reductions, these spices add depth and complexity to the dishes, supporting the restaurant's gastronomic identity.
These ingredients are significant because they represent the local terroir and seasonal bounty, with the chef Frédéric Bacquié focusing on environmentally friendly sourcing and precise, elegant culinary techniques to enhance their natural flavors.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- La Grande Bleue: 5 courses, €120
- Printemps: 5 courses, €130
Signature Dishes
- Blue Lobster: €95
Wine Pairings
- 3 glasses: €39/person
- 4 glasses: €54/person
- 5 glasses (no wine with the pre-dessert): €66/person