The sign of the restaurant Les Ganivelles is not located on the street but on the beach. The establishment is part of the Les Bulles de Mer hotel in Saint Cyprien. Specializing in "healthy" cuisine, its menu bears the signature of chef Pierre Bacle.
A spa hotel on the lagoon
Completely renovated in 2018 and 2019, the Hotel Les Bulles de Mer offers an exceptionally elegant setting bearing the signature of interior designer Annabelle Fesquet. Perfectly situated on the beachfront, its restaurant, Les Ganivelles , takes its name from the openwork fences made of slender wooden stakes that help protect the dunes. At the heart of this spa hotel on the lagoon , it was essential to offer cuisine in harmony with the surroundings. This responsibility fell to Pierre Bacle, tasked with creating "natural cuisine, distinctly Mediterranean, vibrant and colorful like the South, subtly crafted to become effortless . "
The call of the Mediterranean
Pierre Bacle has built his menu on the foundation of his experience. Trained at the École Hôtelière in Tours, his career has led him to work in distinguished establishments. After his first steps with Charles Barrier in Tours, he went on to the Château de Beaulieu and then Saint Florent in Corsica. Having fallen under the spell of the Mediterranean, this young chef finally settled at the Mas d'Huston in Saint Cyprien. It was then a natural progression for him to take over the management of the restaurant Les Ganivelles in 2018. The challenge there is clear: to implement a healthy cuisine, built on lightness and a focus on textures and flavors. With a preference for local sourcing and organic products, the Roussillon region is at the heart of his choices and inspiration.
Between garden, orchard and vineyard
Roussillon is a garden and orchard where the principle of healthy cuisine naturally takes root. The Mediterranean signature is necessarily accompanied by olive oil from local terroirs, saffron, and of course, seafood. A few classics also stand out, such as foie gras paired with apple-rhubarb chutney and Maury Rancio jelly . Or the pink veal rump from Cerdagnes, served with a summer truffle sauce and artichoke barigoule. Roussillon wines are also featured, with dishes like semi-cooked foie gras poached in Banyuls white wine , monkfish with Collioure white wine , veal cooked in Corbières wine , and a pear poached in Rivesaltes Tuilé wine.
The page of the restaurant Les Ganivelles
Les Ganivelles Restaurant
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Hotel Les Bulles de Mer
Avenue Armand Lanoux
66750 Saint-Cyprien
+04 68 21 24 24