Menu to Taste

Le Grand Cap

French, Fine Dining, Seafood · Leucate · Michelin One Star · Chef Erwan Houssin

Holding one Michelin star, Le Grand Cap in Leucate features modern French seafood cuisine by chef Erwan Houssin. Situated on a cliff overlooking the Mediterranean Sea, the restaurant incorporates wild herbs like fennel and thyme foraged directly from the surrounding cliff paths into its sauces and infusions.

Chem. du Phare, 11370 Leucate, France, Leucate

  • 1 Michelin Star

Menu

Set Menu

  • Menu 'Une envie de crustacés' (159) — A tasting menu focused on crustaceans.
  • Menu L'Écume (75) — Excludes public holidays. A tasting menu featuring seafood and coastal flavors.
  • Menu Mar I Munt (98) — A surf and turf tasting menu.
  • Menu Les Embruns (130) — 7 services, served for the whole table (5 savory sequences, 2 sweet sequences). A gastronomic journey between land and sea.

Wines

  • Crevette rouge de Méditerranée — Fine tartare, natural, tomato, coconut, ginger, mint, and lime.
  • Thon rouge de Méditerranée — Fine tartare with Leucate oyster, herbs and samphire, natural Gillardeau "Joséphine" oyster, delicate Dashi jelly, Roussillon cucumber.

Dishes

  • Araignée de mer — Refreshed with orange zest and Tasmania berry, Alénya carrot and marigold.
  • Langoustine "homage à ma Bretagne" — Seasoned with yellow lemon/buckwheat, summer cauliflower, Hollandaise sauce with head jus.
  • Homard bleu — Pearlescent with Torreilles pepper, courgette flower stuffed with elbows, fricassée of claws with plural courgettes, thyme-lemon emulsion, edible jus.
  • Poulpe de roche — Transparent with green anise, saffron rock juices from Aspres, raw/cooked Salanque fennel, Béa du Roussillon in modern rouille.
  • Merlu de ligne nacré — Line-caught hake pearlescent with seaweed, plural cabbage textures, shellfish marinière with Crémant de Limoux.
  • Encornet de Méditerranée — Squid in fine tagliatelle with bottarga and pig's trotters, confit hen's egg yolk, 'blood and gold' pepper with Bigorre bacon, basil, smoked vine shoot emulsion, 'pégous' jus.
  • Boeuf "Fleuron des Pyrénées" — Slices of fillet with Collioure anchovy, black olives, Lilliput capers, Alénya green beans, creamy artichoke, anchovy oil jus.
  • Chariot de fromages Xavier MOF (15) — Cheese trolley selection from Xavier MOF 2011.
  • L'abricot du Roussillon — Fine calisson with Montady almonds, apricot/tonka bean sorbet.
  • La cerise de Céret — Poached with sweet spices, pure Belize chocolate, morello cherry, Sichuan pepper ice cream.

The Experience

On the waterfront. The meal is structured around a tasting menu.

Phone: +33 9 67 78 13 73

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