Les Templiers Collioure Restaurant Review
Les Templiers Restaurant Review
The storied walls of Les Templiers in Collioure whisper tales of illustrious guests; a roster of artistic legends such as Picasso, Matisse, Dali, and Edith Piaf, who all found solace and inspiration through food, wine and chat with other creatives from the 1920s through to the 1970s.
Originally a modest family venture, René Pous and his wife, Pauline, transformed the establishment into a cultural hub, a beloved rendezvous for artists to convene and create.
Their hospitality and Rene's connections fostered an environment where creativity flourished, leading to an impressive collection of over 2000 artworks adorning every space.
Today, the Pous legacy thrives, with Manée Pous and her descendants maintaining the vibrant spirit of this historic hotel, where art lives in abundance, a testament to a bygone era when the trade of art for room and board was common.
The famed guestbook echoes the unique essence of Les Templiers, with Dufy likening Collioure sans sails to "a night without stars" and Piaf regretting only her inability to add a painting of her own. Les Templiers remains not just a hotel, but a living gallery of history and art.
Therefore, it’s very much worth popping in or having a meal at Les Templiers restaurant to glimpse the history and legacy of this famous Collioure landmark.
Les Templiers restaurant is very much a traditional restaurant, as you would imagine, and steeped in local tradition, but with some modern twists.
La Ballotine de Porc au Choux Jus – a pork ballotine, a deboned and rolled cut that's cooked to tender with rich, flavorful cabbage jus and fine Iberico ham slices, very nice, though rather heavy!
Le Gravlax de Boeuf Écrasé de Pomme de Terre au Parmesan Rösti – An innovative twist on traditional gravlax, this dish features cured beef instead of the customary salmon, paired with a parmesan potato rösti.
Le Tartare de Daurade Oignon Tender et Coriandre Moulé – Finely sliced sea bream, marinated and mixed with tender onions and coriander, it's zesty and aromatic.
La Crème de Moule Safranée à la Ciboulette Tempura de Gambas – A rich mussel soup with a hint of saffron, garnished with chives and accompanied by tempura prawns, offering a delightful play on textures from the smooth soup to the crisp seafood.
Le Poulpe à la Gallega Façon Les Templiers – A tribute to Galician-style octopus, this dish is tenderly cooked, then seasoned with paprika, salt, and olive oil.
La Joue de Porc Braisée au Banyuls – The braised pork cheek is a dish of deep, complex flavors, slow-cooked until it falls apart at the touch of a fork flavoured with Banyuls from just down the road, which imparts a sweetness to the dish.
Le Filet de Loup Lentilles Vertes Crémées Seiches – Sea bass filet on a bed of creamy green lentils and the subtle texture of cuttlefish – a balance of land and sea.
Ballotine de porc au choux jus d’oillade boudin noir et chips de jambon ibérique - combines the rustic essence of pork with the luxurious Iberico ham, creating layers of texture and flavour.
'Noix de st jacques à la crème de truffes' - scallops are cooked in a velvety truffle cream, which I thought was quite original.
‘Le filet de boeuf à la crème de morilles foie gras' is the gourmands choice - beef fillet with creamy morel and foie gras sauce.
