The story
L’Almandin sits on a narrow peninsula at the end of a path lined with pines. Between a flowering garden and the lapping waters of the lagoon, the bustle of the world falls away. Here, the simple pleasure of time passing—and of a deeply rooted gastronomy—takes centre stage.
Frédéric Bacquié’s story began in the Ariège, watching his grandmother cook. After training and a stint with Alain Ducasse, he joined the brigade at L’Almandin. A three-year spell at Christopher Coutanceau’s kitchen in La Rochelle ignited a passion for fish and its delicate handling. Back in the region, he took the helm at Le Neptune in Collioure, becoming the youngest Michelin-starred chef in France at 26. Later, at La Balette, he earned another star within nine months. Now, he returns to L’Almandin as its chef.
Bacquié describes his cooking as a jazzman’s improvisation. “I like to cook according to inspiration, the arrival, putting my experience and technique at the service of the products,” he says. He draws from the day’s auction at Port-la-Nouvelle, the vegetable plots of the Salanque plain, and the livestock of the Cerdagne. His menus are built daily around what is freshest—a practice he calls “100% terroir, 100% taste, 100% local.”
The result is Catalan cuisine that is both modern and grounded. Dishes are clean, with marked flavours and a technical precision that steps back to let the ingredients speak. The Michelin star recognises this high-quality cooking, which Bacquié delivers through menus like Retour du marché (75€), a Végétal option (55€ at lunch), and the expansive Signature (165€). A monthly Sunday brunch, set facing the lagoon, offers a generous buffet of seasonal creations.
L’Almandin is a place where the seasons and the sea set the rhythm—and where the chef listens, then plays.
Recognition
Ambience
Details
Location
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