Hostellerie de la Pointe Saint-Mathieu
Plougonvelin, France
⭐1 Star
The Experience
From Michelin Guide
There’s a real surprise awaiting you in Plougonvelin at the western tip of Brittany, where Nolwenn Corre has taken over the helm of this Hostellerie opened in 1954 by her grandparents and taken over in 1988 by her parents. This family affair has managed to evolve with the times while retaining its traditional appeal, thanks to its old stonework and a monumental fireplace which blends harmoniously with the decidedly contemporary furnishings. The young female chef is very much at ease and full of determination in the kitchen, where her dishes owe as much to her skill as to the 100% local ingredients that she uses, including langoustines from Guilvinec, scallops from Brest harbour, fish from Le Conquet, and vegetables from a neighbouring farm.
Unique Things
From Visitor Experiences
Location and Setting: The Hostellerie de la Pointe Saint-Mathieu is uniquely situated at the extreme Pointe of Brittany, offering spectacular views of the sea, the lighthouse, and the ruins of a 14th-century abbey. The restaurant itself is housed within a historic building dating back to the 14th century, blending ancient vaults with contemporary furniture for a refined dining atmosphere.
Culinary Innovation by Chef Nolwenn Corre: The Michelin-starred restaurant is led by Chef Nolwenn Corre, the first Michelin-starred chef from Finistère. She is known for reinventing classic dishes with a modern and daring touch that highlights the best products of Brittany, creating a unique gastronomic experience that combines tradition with innovation.
Comprehensive Wellness Experience: Beyond fine dining, the Hostellerie offers a full spa and wellness center featuring a heated indoor pool, sauna, whirlpool, and tailor-made Nuxe treatments including massages, body and facial treatments, and wraps. This integration of luxury gastronomy with wellness and relaxation is an unconventional aspect for a Michelin-starred establishment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Hostellerie de la Pointe Saint-Mathieu in Plougonvelin reflect the rich culinary heritage of Brittany and the chef Nolwenn Corre's modern reinterpretation of classic dishes. Key ingredients include:
Breton seafood: Given the restaurant's location facing the sea and the emphasis on seafood dishes at their Bistrot 1954, fresh fish and shellfish from the Brittany coast are central to their cuisine, often highlighted in refined, daring gastronomic preparations.
Organic lamb and potatoes: The chef features local organic lamb and potatoes, showcasing regional agricultural products with a focus on quality and terroir.
Butter and cream: Classic Breton dairy products such as lightly salted butter and cream are used, especially in sauces and desserts, reflecting the region’s rich dairy tradition.
Chocolate: Though not specific to the main restaurant, pastry elements like fine chocolates (e.g., Kidavoa 50% chocolate) are used in desserts, indicating a high level of craftsmanship in the pastry offerings.
These ingredients are significant as they embody the terroir of Brittany and are used in signature dishes that combine tradition with modern culinary techniques, such as reinvented classics by Chef Nolwenn Corre, emphasizing freshness, local sourcing, and refined presentation.