Le Grand Cap

Erwan Houssin and his pastry chef wife, Pamela, decided to drop anchor in Leucate, which is hardly a surprise when you see the view that embraces the Sète coastline as far as the Albères mountains. Born in Brittany, Erwan grew up in the Hérault mountains and is perfectly at home with meat and fish from the Atlantic to the Mediterranean. He picks the wild fennel, thyme, rosemary and savory himself from the nearby cliffs, creating incredible herbal teas, jus and sauces. Some of his signature dishes include marbled “Fleuron” beef from the Pyrenees, spiced up with a Collioure anchovy sauce or sea urchin served with creamy cauliflower, slow-baked hen’s yolk and a toasted soldier of smoked pike’s eggs.

A sea-view Michelin-starred dining experience

• Le Grand Cap is decorated with a Michelin star and offers a panoramic view of the Mediterranean Sea, with a setting described as an incomparable vantage on the coast that blends beaches, cliffs and garrigue into the dining atmosphere.

Dual-venue concept: Le Grand Cap and L’Aphyllanthe under one roof

• The site hosts two restaurants: Le Grand Cap (gastronomic, Michelin-starred) and L’Aphyllanthe (bistronomique), both at Leucate, sharing the same owners and location and offering distinct atmospheres while celebrating local terroir.

Four-hands, couple-led culinary journey

• The kitchen teamwork is led by Erwan Houssin (Chef) and Paméla Houssin (Pastry Chef), delivering a four-hands culinary experience that travels from amuse-bouche to dessert, combining their Michelin-starred training and a harmonious partnership described as a complete sensorielle creation.

Signature Ingredients

• Mediterranean seafood and iodé products: Le Grand Cap emphasizes seafood sourced from the nearby Mediterranean coast around Leucate, placing iodés (iodine-rich) ingredients at the heart of its cuisine. These sea products provide bright, saline flavors and a natural affinity for acidity, forming the signature Terre et Mer balance the chef seeks in his dishes.
• Garrigue herbs and aromatics: The landscape of Garrigue inspires the kitchen with fragrant wild herbs and aromatics, used to weave Provençal notes through courses and to harmonize the marine ingredients with land-derived flavors.
• Local terroir vegetables and produce (Aude/Leucate): The restaurant celebrates the terroir with exceptional local produce—seasonal vegetables and fruits from the local territory—highlighting provenance, freshness, and the regional identity that grounds the menu.