The story
Le Grand Bleu sits facing the harbour front in Calais, a gastronomic restaurant where the sea and the land meet on the plate. The dining room is airy and welcoming, with outdoor seating for warmer days — a fitting setting for a kitchen that champions local produce and short supply chains.
Born in Calais in 1981, Chef Matthieu Colin trained at the Meurin in Bethune before joining the Alain Ducasse group, where he worked at Le Pavillon Ledoyen on the Champs-Élysées. His career progression from kitchen assistant to first station chef shaped a style that is both rigorous and inventive. Today, with his wife Cindy, he runs Le Grand Bleu with a clear philosophy: defend taste, respect the seasons, and let the ingredients speak.
The menu changes with the seasons, always highlighting local seafood and market produce. Dishes are described as inventive, colourful, and full of flavour — never overwrought. Everything is made in-house, from the bread and ice creams to the petits fours. The kitchen offers several set menus, including the Plaisir (€32), Toques d’Opale (€42), and Saveurs (€58), each a reflection of the chef’s restless creativity.
Le Grand Bleu’s commitment to quality has earned it a Michelin Recommended distinction, a recognition that aligns with the restaurant’s quiet confidence. No gimmicks, just honest, original modern cuisine in a setting that lets the food take centre stage.
Whether you come for lunch or dinner, the experience is grounded in the same passion: to welcome you well and to feed you well. That is the whole point.
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