Erwan Houssin

Chef Erwan Houssin's culinary philosophy is deeply rooted in a quest for authentic identity and an evolving artistic expression, eschewing fleeting trends for a genuine connection to his craft. He views cooking as a profound act of giving, emphasizing pleasure in the process and a commitment to extracting the essence of each ingredient. This ethos extends to a harmonious collaboration with his wife, Pamela, the pastry chef, ensuring a seamless gastronomic narrative from aperitif to final mignardise, a true "four-hands creation" that reflects their perfect alchemy. His overarching vision is a "clear cuisine in phase with our environment," centered on the vibrant, iodized flavors of the Mediterranean. Houssin's "playground" is strictly confined to the Aude and Pyrénées-Orientales departments, fostering an hyper-local sourcing network for exceptional products like oysters and sea urchins. He personally forages wild herbs—fennel, thyme, rosemary, and savory—from the vast Leucate plateau, directly integrating the local terroir into his preparations. This commitment to local sustenance is further exemplified by the restaurant's 400m2 garden, cultivating tomatoes and aromatic herbs, and an ambitious project to produce their own wines from 5 hectares of newly acquired vineyards. Environmental responsibility is an integral facet of his philosophy, translated into daily practices that minimize impact. This includes reducing plastic and unnecessary packaging, collaborating with suppliers who use recycled materials, avoiding vacuum cooking where feasible, and filtering water on-site. Chef Houssin's culinary world is thus a tapestry woven with personal identity, regional pride, environmental consciousness, and a shared passion with his partner. Chef Erwan Houssin's technical mastery is defined by an authoritative focus on "iodized" flavors, a deliberate plunge into the essence of the Mediterranean. His approach constantly seeks new associations and nuanced expressions of the sea. While initially exploring direct 'terre-mer' (land-sea) mélanges, he has evolved to infuse terrestrial ingredients with a distinctive marine touch, ensuring a coherent and sophisticated flavor profile. His dishes are characterized by marked flavors, a particular affinity for acidity, and a delicate balance of finesse and generosity. His technical precision is evident in his choice to minimize vacuum cooking, prioritizing the natural integrity and texture of ingredients. He masterfully transforms foraged herbs into incredible herbal teas, complex jus, and refined sauces, demonstrating a profound understanding of botanical flavors. The integration of Pamela Houssin's pastry artistry ensures a continuous gustatory journey, with perfect harmony from savory to sweet. Among his most emblematic creations are a dedicated "100% coquillages et crustacés" menu, showcasing the purity of marine offerings. His signature method of imparting a marine essence to land proteins is exemplified by dishes like the Pigeonneau du Lauraguais (or Pyrenean beef fillet) served with Collioure anchovies. Other legendary preparations include shellfish accompanied by baby leeks from Elne and an acidic, velvety green emulsion of plankton; and Mediterranean greater amberjack, lacquered in black olives, served with runner beans in confit garlic and a Lagrasse vermouth-spiked sauce. Pamela's Burlat cherries poached in sweet spices with Tahitian vanilla-laced rice pudding and yogurt-basil sorbet stand as a testament to the integrated excellence of the Houssin duo.

Career

• Sous-Chef de Cuisine at Le Parc, Carcassonne
• Sous-Chef de Cuisine at Le Meurice, Paris
• Chef at La Villa Belrose, Saint-Tropez
• Chef at Le Chabichou, Courchevel
• Chef/Owner at Le Diapason, Avignon
• Chef/Owner at Le Grand Cap, Leucate

Mentored by Franck Putelat, Yannick Alléno.