Maison de la Baie de Somme

THE DEMAND FOR FRESH AND HOMEMADE PRODUCTS, BETWEEN LAND AND SEA
Our bistro-style restaurant welcomes you to a warm and elegant atmosphere, perfect for relaxation and the pleasure of fine dining.
Every moment is savored like a parenthesis, a blend of authenticity and refinement.

Our cuisine, entirely homemade using fresh, local ingredients, celebrates the land, local producers, and artisanal expertise.
Guided by the chef's sensitivity and creativity, it evolves with the seasons, resulting in dishes that are precise, balanced, and deeply inspired.

With this same commitment to quality, we have opted for a daily menu: suggestions that change according to the availability of ingredients and our inspiration, ensuring impeccable freshness and showcasing each product at its peak of season.

AN EXPERIENCE THAT ADAPTS TO YOUR MOOD
With the changing seasons, enjoy our terrace overlooking the garden on sunny days, or settle by the fireplace for a cosy and warm atmosphere when the weather turns cooler.

WHAT IS A BISTRONOMIC RESTAURANT?
A bistronomic restaurant sits between a bistro and fine dining, offering refined, creative, and seasonal cuisine in a warm and accessible atmosphere.
Here, high-quality ingredients and culinary techniques come together with a relaxed spirit of sharing, creating an experience that is both elevated and unpretentious.

A PORTRAIT OF THE CHEF

Trained in some of Deauville’s most prestigious establishments, including the Royal and the Normandy, Olivier Provost developed his high standards and culinary expertise at an early stage within renowned houses.

At just 23 years old, he was already leading a brigade of around thirty chefs at the iconic Parisian brasserie Le Procope, confirming both his leadership skills and his commitment to excellence in the kitchen.

Recognised for his talent, he then joined the Hôtellerie des Remparts in Péronne as head chef, where he refined his signature style: a clear and sincere cuisine that enhances simplicity and brings out the authenticity of products and local terroirs.

Driven by curiosity and a desire to explore new culinary horizons, he later moved to Saint-Malo to open his own restaurant, Le Côté Sens, awarded by the Gault & Millau guide as one of Brittany’s finest dining addresses.

Now based in the Bay of Somme, he brings to the cuisine of the Hôtel *** & Restaurant du Cap Hornu a distinctive identity that is both authentic and creative, deeply rooted in respect for the product.

THE BISTRONOMIC RESTAURANT OF CAP HORNU

At the table !

A PORTRAIT OF THE CHEF

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