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.
