L'Auberge des Glazicks
Plomodiern, France
⭐2 Stars
The Experience
From Michelin Guide
This former blacksmith's workshop was transformed into a farmhouse inn by the chef's grandmother. Back then, it catered to workers and locals who came for simple, filling victuals: soup, vol-au-vent, leg of lamb. Under the impetus of Olivier Bellin, who returned to his roots in 1998, the family inn has morphed into a sleek, stylish venue as its inventive, versatile chef has come into his own, brandishing an increasingly strong culinary personality. He works with an extraordinary network of cherry-picked, small-scale producers from Finistère whose work and produce are individually highlighted on the menu. His dishes marry surf and turf ingredients with disconcerting poise: blue lobster, pig’s head terrine and farmhouse black pudding; scallops à la bretonne, bard and lardo di Colonnata…
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant L'Auberge des Glazicks in Plomodiern:
1. Transformation from a Blacksmith's Workshop to a Michelin-Starred Farmhouse Inn
L'Auberge des Glazicks was originally a blacksmith's workshop, later transformed into a farmhouse inn by the chef's grandmother to serve workers and locals with simple, hearty meals like soup and leg of lamb. Under Olivier Bellin, who returned to his roots in 1998, it evolved into a sleek, stylish venue with a strong culinary personality, blending tradition with modern creativity.
2. Culinary Philosophy Rooted Deeply in Finistère’s Terroir and Family Tradition
Olivier Bellin’s cuisine is deeply anchored in the Breton terroir, telling a story about the Finistère region. He combines meat and fish products from Brittany in inventive ways, offering a "terre et mer" (land and sea) experience that highlights local small-scale producers. His dishes marry surf and turf ingredients with surprising poise, such as blue lobster paired with pig’s head terrine or scallops with lardo di Colonnata.
3. Unique Setting with a Wellness Area and Dramatic Natural Surroundings
The restaurant is located between a magical Celtic mountain (Menez Hom) and the bay of Douarnenez, offering guests incredible natural spectacles like sunsets and storms along the cliffs. The hotel includes a wellness area with sauna, hammam, and jacuzzi, providing a peaceful and luxurious atmosphere that complements the culinary experience.
These elements combine to make L'Auberge des Glazicks a distinctive destination that blends heritage, terroir-driven innovation, and a serene natural environment.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred L'Auberge des Glazicks in Plomodiern reflect the chef Olivier Bellin's deep connection to the Finistère region and his inventive surf-and-turf approach. Key ingredients include:
Blue Lobster: A standout seafood ingredient, often featured in multi-course lobster dishes that highlight the maritime heritage of the region.
Pig’s Head Terrine and Farmhouse Black Pudding: These traditional land-based ingredients are used creatively to complement seafood, embodying the chef’s "maritime tripe" concept that marries sea and land flavors.
Scallops à la Bretonne: Local scallops are a signature element, prepared with regional techniques and ingredients to showcase the freshness of Brest harbor seafood.
Buckwheat: A regional staple that the chef elevates through innovative preparations such as perfumed butter and "carawheat" ice cream, reflecting the local agricultural heritage.
Langoustines: Sourced from Guilvinec, these shellfish are paired with pig’s trotter or other land ingredients, exemplifying the surf-and-turf balance central to the cuisine.
These ingredients are significant not only for their local provenance but also for how they are combined in inventive dishes that tell the story of Finistère’s culinary landscape, blending traditional Breton flavors with modern technique and presentation.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Le Homard (6 courses): €220
- La Table d'Olivier Bellin (8 courses): €250
Signature Dishes
- Blue Lobster: €95