Théo Hervy

Training at Lycée Marland, Granville, gave Théo Hervy the fundamentals in a setting built around discipline and intent. That early formation established the habits that often hold a kitchen together later: precision, patience, and an instinct for structure. From there, he moved into the profession as chef at Le Saisonnier in Roye, France, carrying those foundations from school into service. The passage from classroom to pass is where technique is tested against pace, and where a cook learns how far an idea can go under real pressure.

The 2022 appointment remains his active post. In this role, Hervy works in a culinary language that is direct but layered, with Normandy and Catalonia set in conversation rather than opposition. The restaurant’s identity is built through market-led cooking, so the plate follows the season instead of overriding it. Local sourcing and seasonality function here as working rules, not decoration: they shape the menu and keep the kitchen responsive to what is available, fresh, and worth handling well.

That framework gives the cooking its clarity. The appeal lies in the measured balance: a cuisine that does not push for effect, but is deliberate in how it translates two regions into a modern plate. In La Haye-du-Puits, the kitchen’s voice comes from that discipline, with food that stays contemporary in expression while remaining tied to the logic of the market and the season.

Théo's honors include Michelin Bib Gourmand. That recognition sits alongside a profile built on solid training, professional progression, and a cuisine that values precision over excess. It marks a career shaped less by flourish than by the steady refinement of a modern style anchored in locality, timing, and intent.