Bacôve

A ‘bacôve’ is a large flat-bottomed boat used by the vegetable growers of the marshes of St Omer to transport their crops. It is emblematic of Camille Delcroix’ inspiration (Top Chef 2018 winner) and of his soothing, nature-inspired restaurant. He crafts razor-sharp menus, inspired by first-rate locally sourced produce in a surf ‘n turf vein. The chef’s preoccupation with presentation shines through, both in the choice of tableware as in the colours and graphics of each plate. Finally, Carla and her smiling team bend over backwards to make you feel at home.

A Tribute to Local Heritage

• The restaurant's name, Bacôve, is inspired by traditional flat-bottomed boats used by local farmers in the marshes of Saint-Omer, reflecting a deep connection to the region's agricultural history.

Nature-Inspired Ambiance

• The interior design of Bacôve features a calming palette of greens and natural materials, creating a serene atmosphere reminiscent of the surrounding marsh landscapes, enhancing the dining experience.

Chef's Passion for Authenticity

• Chef Camille Delcroix emphasizes a philosophy of 'vrai-manger' (true eating), focusing on genuine flavors and local ingredients, showcasing his commitment to quality and the culinary heritage of the Pas-de-Calais region.

Signature Ingredients

• Truite d'Affringhem: This local trout is celebrated for its delicate flavor and is often served with a Grenobloise sauce and panais (parsnip), showcasing the chef's commitment to regional ingredients.
• Pigeonneau des Flandres: A young pigeon sourced from the Flanders region, known for its tender meat and rich flavor, often paired with seasonal vegetables like artichokes and groseilles (currants).
• Fraises de veau: Veal strawberries, a unique cut, are prepared with a Foyot sauce, highlighting the chef's innovative approach to traditional French cuisine.
• Herbes Maraîchères: A selection of local herbs that enhance the freshness of dishes, reflecting the restaurant's dedication to using ingredients from the surrounding marshlands.
• Rhubarbe: Often featured in desserts, rhubarb adds a tart contrast to sweet elements, emphasizing the balance of flavors that the chef aims to achieve in his dishes.

Tasting Menus

• Baudequin Menu (3 Séquences): €45
• Escute Menu (4 Séquences): €80
• Bacôve Menu (5 Séquences): €95
• Menu du Noël: €70/personne