Le Grand Bleu

Le Grand Bleu in Calais offers a creative dining experience centered around the convergence of land and sea. The restaurant emphasizes seasonal products and short supply chains, highlighting local fishing products that underscore the coastal identity of the region. Each dish is crafted with homemade elements, including bread, ice creams, and petits fours, ensuring authenticity and freshness. Chef Matthieu Colin, born in Calais in 1981, brings an avant-garde approach to the kitchen. Trained at Lycée Saint-Pierre and refined through apprenticeships and positions at Meurin, in the Ducasse group, and at Pavillon Ledoyen in Paris, he presents imaginative and colorful French cuisine. His recipes focus on fresh seasonal ingredients and unexpected flavor pairings. The restaurant welcomes diners into a pleasant and refined contemporary dining room, designed to provide an elegant yet accessible atmosphere. Le Grand Bleu proudly displays awards from the Michelin guide and Gault & Millau, reflecting its commitment to taste, local products, and culinary innovation.