Pascal Borrell

About the Chef

After travelling and working in renowned French Michelin-starred restaurants, Pascal Borrell returned to his native soil. He was born in Perpignan in 1968 and began studying chemistry before deciding to devote himself entirely to his passion: cooking. He chose to take his apprenticeship in Lyon – the 'Capital of Gastronomy' – and went on to work in Michelin-starred establishments such as Le Chapon Fin in Perpignan, Ledoyen in Paris, with Jean-François Lemercier, Arpège with Alain Passard, Jean Bardet's restaurant in Tours, and Le Réverbère in Narbonne.

Returning to his roots in his native Catalonia, a place dear to his heart, he opened the restaurant Le Fanal in Banyuls-sur-Mer with his wife Marie-France. Located by the port, on a rocky stretch of Mediterranean coastline, the place is a source of inspiration for his work. Using local fish and regional vegetables, he revisits classic dishes with contemporary notes.

His cuisine, talent and experience were rewarded. In 2004, the Gault & Millau guide awarded him the title of Meilleur Chef Régional (Best Regional Chef) and, in 2016, the Cuisine de la Mer (Seafood Cuisine) trophy

Generosity, talent and the quest for excellence

From his time and experiences with the association Compagnons du Tour de France, Chef Borrell acquired great expertise and developed an ongoing quest to find the perfect balance in his refined dishes. This goes hand-in-hand with his desire to offer new and surprising blends of flavours. He gives free rein to his talent and creativity, using regional produce and locally caught fish to serve up generous and colourful Mediterranean cuisine.

More than food alone, Chef Borrell invites guests to experience his unique art of living in a stunning seaside setting.

About Chef Borrell

In the words of the 2017 Michelin Guide

"Right by the port of Banyuls, let yourself be guided by the lights of Le Fanal! Here, Pascal Borrell comes up with creative, refined and characterful recipes, based on the freshest ingredients: the fish are delivered to the kitchen in the morning while still alive... To be experienced without delay."


Originality, surprises and gourmet pleasure

Because he sees cuisine as a moment for sharing, exchange and discovery, Pascal Borrell creates his dishes with great care and attention to detail. With a strong attachment to his region and the produce of the terroir, he begins by deconstructing and analysing established recipes. He then adds a touch of his personality, experiences and sensibility, with the utmost respect for the ingredients, their seasonality and preparation, creatively revisiting traditions and classics…

He has developed specialist expertise in fish, a delicate ingredient that he fully masters and personally selects from local fishermen.

Like a storyteller, Chef Borrell invites guests on a fantastic culinary voyage for the senses along the Mediterranean coast of Northern Catalonia. Allow yourself to be guided by the Chef as you enjoy his know-how, talent and generosity!

In the words of Michel SARRAN

"Cuisine is a true language, which allows us to communicate part of our personality. Pascal is an ambassador for his region of the Mediterranean. His sensibility and unique talent as a chef come together to create beautiful recipes, as well as an exhaustive inventory of the riches of his rocky coastline. As a fervent defender of his local heritage, his profession and the Catalan language, he invites us to explore this beautiful shoreline through his dishes. There is an implicit understanding of the need to preserve this beautiful natural environment, so that respectful chefs can continue to delight us, as Pascal Borrell does in his restaurant Le Fanal…"

Michel Sarran