Open all year round
The menu of L’Almandin is seasonal, both for the gourmet tasting menu and the daily specials. The restaurant serves up a subtle cuisine where sophistication and elegance never overwhelm the nature of the ingredients and their essential characteristics, because a gourmet restaurant must above all be a shrine to flavour.
After a first internship with Alain Ducasse, Frédéric Bacquié made his debut in the kitchens of L'Almandin. Then he spent three years with Christopher Coutanceau (2* in the Michelin guide), after which he learned to work with fish in particular. Back in the South Mediterranean, he became the chef of the Neptune. It is in these kitchens that he became the youngest starred chef in France, at the age of 26 with his first Michelin badge. He then spent 10 years in the ovens of La Balette (1*) to finally reinvest L'Île de la Lagune of L'Almandin.
I often come to the L’Almandin restaurant for business lunches, tastings with the gourmet menu in the evening, or on weekends or for private events. I particularly appreciate the understated simplicity of Frédéric Bacquié’s cuisine: his gourmet cuisine is unpretentious and accessible, but you can tell that everything is very precise, perfectly mastered. The cooking is absolutely perfect. It’s the cuisine of a great chef!