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Ooh la, la…French Restaurant Wins “Best in World”
Houston Airport System
March 1, 2011

Le Grand Comptoir satisfies all kinds of cravings with dozens of international wines served by the glass, menu options both hearty like French onion soup and light such as bruschetta and house-baked pastries.

This sleek brasserie debuted at Bush Intercontinental Airport (IAH) almost two years ago and continues to garner rave reviews and international awards.

The concept was created by SSP America, which recently scooped up four of the top prizes at the 2011 Moodie Report global Airport Food and Beverage Awards (FAB). Le Grand Comptoir was singled out as one of the Best Food-Led Café Bar/Restaurants in the world.

“I think people are responding to Le Grand Comptoir because it is a fresh, new concept and we put our own twist on it,” says Jerod Wright, general manager of SSP America. “We change our menu quite a bit to highlight fresh, simple, high quality options.”

The award is quite an honor since the Moodie Report is the world's leading information provider for the airport commercial revenues sector, from duty free to food & beverage operations.

“The concept was the first of its kind in any airport in the world,” says Randy Goodman, concessions manager for Houston Airports. “It’s amazing how SSP brought this restaurant to life. A little history about this location in Terminal C North is that this was actually an employee breakroom. It’s been transformed into an international brasserie.”

Le Grand Comptoir also picked up a first place position in Travel & Leisure’s Best Airport Spots, noting “if great wine is your vice, you don’t have to be in Rome… This sleek brasserie satisfies all kinds of cravings.”

The restaurant also received an Honorable Mention at the 2010 Airports Council International-North America Richard A. Griesbach Excellence in Airport Concessions Contest Award Ceremony for Best New Food and Beverage Concept in North America.

The top selling item on the menu is the ahi tuna tartar with cucumber, avocado, shredded pineapple, vanilla bean extract and a secret sauce.


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