Cooking that’s 100% fresh and homemade: The
cuisine offered by our chef gives pride of place to local flavours:
early Baie de Somme potatoes, locally produced vegetables, honey from
the region and even from Cap Hornu, Marquenterre snails... In fact,
Olivier Provost loves to surround himself with local producers and
carefully choose his ingredients to add a touch of creativity to his
GOOD PLANS Depending on the season, enjoy the terrace overlooking the garden or put yourself by the fireplace. And for those who prefer takeaway packages, packed lunches and sandwich formulas are on offer.
Olivier Provost learned his trade in the grand luxury hotels of Deauville (Le Royal, Le Normandie). Soon, at the age of 23, he was supervising a team of 30 cooks in one of the most famous brasseries in Paris, Le Procope. Then, having caught the owner’s eye, he took the reins at the Hôtellerie des Remparts in Péronne, where the talented chef excelled in this art so difficult to make simple – to bring out the true taste of his products and the soul of a region.
His curiosity and quest for new flavours prompted him to head for Saint-Malo and open his own establishment (Le Côté Sens), which features in the Gault & Millau guide to the best eateries in Brittany. Today, in the Baie de Somme, his passion for authentic and inventive gastronomy sets the tone for the cuisine on offer at the 3-star Cap Hornu Hotel & Restaurant.