Magma

The story

Magma, Caen – Modern Cuisine by Chef Olivier Barbarin

Chef Olivier Barbarin

Olivier Barbarin opened his first restaurant, Magma, in the heart of Caen in August 2022. An Auvergnat by birth, he trained alongside Michelin-starred chefs across France before settling in Normandy twelve years ago, falling for the region’s rich terroir. His own cuisine is modern, built on local products and unafraid of bold combinations – think Saumon d’Isigny et rhubarbe or the classic Turbo champagne à la crème d’Isigny. Barbarin previously held a Michelin star from 2010 to 2015, and his new venture has already earned a place in the Michelin guide as Recommended, a testament to his continued mastery.

Philosophy of the Plate

Magma’s approach is rooted in eco-responsibility and short supply chains. Ninety percent of ingredients come from within 100 kilometres of Caen, sourced from producers like Le Potager des Gonnies, La Bergerie des Ber’Tommes, and the cider-makers Les Vergers de Ducy. The kitchen prioritises seasonal, often organic produce, and transforms rather than buys new – even the mignardise stands are made from recycled slate. This commitment to locality and sustainability gives Barbarin’s modern cuisine a strong sense of place.

The Menus

Lunch offers the Business menu (two or three courses from €23–€26) and the Affaire menu (four courses, €47). Evenings bring the Caldeira (five courses, €61) and the Magma (seven movements, €82), both evolving with the chef’s inspiration and market availability. Vegetarian and allergy-friendly adaptations are available with advance notice. The wine list leans heavily on Normandy’s own calvados and ciders, complemented by a well-chosen selection of French bottles.

The Team

Barbarin works alongside Romaric Catherine, his second-in-command for nearly a decade, crafting creative, unpretentious plates. In the dining room, Laura Chemery – who studied at Cours Florent in Paris – brings theatrical warmth to service, carrying on her family’s hospitality tradition.

Magma is a restaurant where modern cuisine meets Norman honesty, and where every dish tells a story of terroir and craft.