El Capillo Collioure Restaurant Review
El Capillo Collioure Restaurant Review
When I strolled into El Capillo to learn more about it, Jaques George, the founder and chef, was busy hard at work getting ready for lunch service, but he couldn’t wait to tell me all about El Capillo.
Having served me a nice strong espresso, we sat down to talk food, Collioure and El Capillo.
Though El Capillo looks like it’s been here forever, Jaques George and his partner, Manuella, only launched it in 2022.
The couple themselves have a story to tell even before they launched El Capillo.
Jacque George, a Belgian, ran one of the most famous French restaurants in Cameroon for over fifteen years and met Manuella there.
Then, when they wanted a new challenge and Covid happened, they decided to relocate to Burgundy and set up a small restaurant there, but it was perhaps a little too quiet (we all made this kind of choice during covid!) and they decided to move to Collioure and this is how El Capillo was born.
In Jaques George’s words, they wanted to serve French food with an international twist and share their world experience of different flavours and culture and provide something new to Collioure. Jaques George regularly changes the menu with the seasons and it’s open all year round.
I could see Jaque George and Manuella’s passion for the town and food culture shine through and do hope people support it as a young and new restaurant on the Collioure culinary scene.
Starting with the Entrées, the Saumon gravlax fondue betterave marries the lush, oily richness of salmon with the earthy tones of beetroot that works so well.
The Tartare de Saint-Jacques exotique brings a tropic twist to the beloved scallop and the petites grises d'Ostende en croquette - these small grey shrimp from Ostend, delicately cradled in croquettes, are a nod to his Belgian roots.
On to the Plats, I liked the earthy Risotto gambas et morilles, and also the Tataki de thon sauvage with wild tuna getting a glaze of soy and a hint of maple.
For the landlubber, the Souris d'agneau au thym et miel is a tender revelation of lamb infused with thyme and honey.
