Le 5eme Peche Restaurant Review
Le 5eme Peche Restaurant Review
Tucked away in one of Collioure’s myriad of narrow streets in Le 5eme Peche, which amongst foodies and connossieurs, is considered one of the very best restaurants in Collioure.
How would one describe the cuisine?
Chef Masashi Iijima has worked all over the world in some incredible restaurants, Sur Measure in Paris, el Celler de can Roca in Girona, Le Jardins de Sens in Montpellier, Kakiyasu and Tatou in Tokyo.
So, he brings a world of experience, passion and travel to his food.
Chef Iijima moved to Collioure in 2006 and decided to open his own restaurant in Collioure.
In his own words to me:
“We were heading to Cadaquès for the weekend with friends and decided to take a lunch break in Collioure, a town we were not familiar with.
Both the chef and my wife, Amandine, immediately fell in love with this town.
I thought right away that Collioure would be a perfect town for our cuisine with its local fishing and especially for the local vegetables and fruits.
After returning from that weekend in Cadaques, we took the leap and moved to Collioure.
We were very fortunate as we immediately found a restaurant space at 18 rue de la Fraternité where we stayed for 6 years, then moved next door to 16 rue de la Fraternite (the shortest move ever!).
We have completely redone the dining room using Montauriol schist stone and white elm from Esthoer for our tables and decoration.”
To talk about his cuisine, chef Masashi offers a heartfelt and honest cuisine based on local and seasonal products, all fused with Japanese-inspired flavours.
Indeed, his culture, the cooking methods, the Japanese sauces, etc., are reflected through his dishes.
The Chef thus offers unique menus and creates, according to his desires and the products available at the moment, a menu focused primarily on fresh fish and sometimes includes in his menu "un mar y munt" or "a sea and mountain".
Though the menu is always changing, these are some of his past dishes so you can get an idea of the cuisine.
Brochette de noix de St-Jacques et de jambon Serrano - scallops paired with the salty richness of Serrano ham, the puree of local squash and crustacean juice.
Salade de ravioles de Gambas de la Costa Brava - prawn-filled pasta al dente, bathed in a Japanese-infused vinaigrette.
Filet de veau Catalan au védell' - local veal served with a delicate white bean foam that is the epitome of innovative French cuisine with an Asian twist.
Pavé de thon mi-cuit au foie gras poêlé de l'Empordà' - lightly seared tuna and foie gras are balanced with the velouté of butternut squash, creating a harmony of land and sea.
Épaule d'agneau Catalan cuisson basse temperature - Cooked low and slow, the lamb falls apart at the fork, surrounded spring vegetables and jus.
Mille-feuille revisité au chocolat - a twist on a classic, paired with homemade vanilla ice cream.
Saint-Honoré aux saveurs japonisantes - an ingenious blend of the traditional French pastry with the delicate flavours of matcha and yuzu.
Each menu at Le 5ème Péché is a promise of a unique dining experience that honours the integrity of its local ingredients while embracing the elegant subtlety of French and Japanese flavours.
Indeed, Chef Iijima's dedication and artistry are evident in every dish, making this restaurant not just a meal, but an unforgettable culinary escapade by the Mediterranean shore.
