About the family

The history of L’Auberge des Glazicks goes back to 1870, when it was still a blacksmith’s workshop. Work became more difficult at the start of the 20th century, and Olivier Bellin’s grandmother decided to open a farm and put the family to work there. The products were then served in a restaurant, created in place of the blacksmith’s workshop.

There, the workers and residents of the village visited for a lunch made up of traditional dishes, and during grand banquets and weddings there were Breton classics such as Saint-Jacques scallops, American lobster, leg of lamb, veal and seafood dishes. It was passed on from mother to daughter, and Olivier grew up often alongside his mother in the kitchen, ready to try any of the dishes that she prepared. 


The Chef’s story

Without any real vocation, except being a food lover, Olivier Bellin completed his apprenticeship at Lycée Le Paraclet in Quimper. There he met the Chef Jean-Pierre Guillaume who would help him get on the right path with passion. In 1991, he won the Best Young Chef in the West award, which opened many doors. He chose Landes, in Magescq, with Jean Coussau, and discovered products from Gers, foie gras and mushrooms, Adour salmon, game and truffle. At Pont Aven, a bit closer to his roots, Olivier then joined Guy Guilloux’s team, at La Taupinière. It was certainly here that he learned to weave his magic with fish.

One day, the famous Chef Joël Robuchon came for lunch at his restaurant. Olivier was a fan, just like a teenager fawns over a famous singer. He took care to collect press clippings about his work. His sole obsession was to work with him, one day. At the end of the meal, the Master visited the kitchen. Olivier had prepared oven grilled bass with potato pancakes and, discreetly, got himself noticed. At the time, he then had to complete his military service, in the kitchens at Quai d’Orsay, then personally working for the Ministry of Foreign Affairs, another wonderful experience.

Olivier Bellin then went to Switzerland, working with the creative and inspired Chef Denis Martin. There he discovered a graphic, pure approach to cuisine, designed with lines and strokes. After six months, Joël Robuchon’s secretary rang him to offer him a position. 5 days later, he was ready to go to Paris, to the restaurant Jamin, supported by Frédéric Anton and Benoit Guichard. The dream lasted for two years, after which Olivier Bellin went to Jacques Thorel’s Auberge Bretonne, in La Roche-Bernard. One year later, he decided to go back to the kitchens at the family inn, in Plomodiern. After a difficult start, which required him to stay with his grandfather in Burgundy for 6 months (where he took advantage of his stay to visit local restaurants and discover regional products and recipes), he officially became the restaurant’s chef in February 1998.


For two years, he met the customer base formed over time by his mother, workers and families coming to celebrate baptisms and weddings. Soon, he wanted to take on the challenge to make use of his training and create a renowned restaurant in his home village. In February 2003, Gilles Pudlowski took note of his work and published an article in the magazine Le Point. The effect was immediate, and the restaurant was launched into the upper echelons of gastronomy. The following year, he was recognised by the Michelin Guide and he was awarded his first star in 2005. Alain Ducasse’s Food France project also gave Olivier Bellin greater visibility, which encouraged him to strive for a second star. It arrived in 2010, and its impact went beyond all expectations, to the point of bowling over the entire team and the Chef himself. Owner since 2014, Olivier Bellin has, however, found an excellent balance at his establishment, now a Relais & Châteaux property and recognised by Les Grandes Tables du Monde. Something to allow him to reach new heights…

The kitchen

Concealed behind the pure products selected with care, Olivier Bellin’s kitchen is all about technique. The chef is like an author who wants to make his dishes easy to read, coherent and representative of the region. The chef aims to tell a story about his region, about Finistère, with flavour and force, and he’s happy to marry up tripe with seafood, such as langoustine with creamy blood sausage, or pig’s trotter with delicately stuffed cockles.

Whilst many cooks talk about cuisine “between land and sea”, he has created a real “land + sea” story. His research on buckwheat is his signature, for example creating surprising perfumed butter, or a “carawheat” ice cream (caramel and buckwheat). This authentic Finistère product is now used in many of his creations, such as “Kig Homardz”, his interpretation of Kig Ha Farz, a traditional local dish, where he combines pork, buckwheat and lobster in an impressive, subtle and modern dish. Here, the kitchen has character, whilst retaining a certain delicate elegance.

The dining room

In the dining room, with its soft colours, large spaces between the tables and a delicate scattering of details (driftwood sculptures or Zavella ceramic vases), the team carefully supports Olivier Bellin’s work. They pique diners’ curiosity regarding the quality of the regional produce and the wonderful history of the establishment. All whilst overlooking the clouds over the bay of Douarnenez through the large bay window - here we are told a story about the Chef’s food and his love of Finistère, with a relaxed yet meticulous and efficient atmosphere which is expected of the very best establishments.

Please note that dogs are not permitted in the restaurant. 


The Cellar

L’Auberge des Glazicks has a diverse cellar with over 700 options, drawing from all regions of France. From Languedoc Roussillon to Alsace, passing through the unmissable Burgundy and Bordeaux, the wine list can offer the ideal pairing for your Finistère adventure with some of its best glasses. Powerful wines with deep noses or more mineral flavours create perfectly balanced harmonies with the Chef Olivier Bellin’s dishes. Why not also discover some local producers, and try typical wines from the Vendée heartland, which represent the diversity of the Breton region.



  • Michelin Guide: 2 stars (since 2010)
  • Gault&Millau : 18 / 20 – 4 Toques
  • Member of Les Grandes Tables du Monde (2012)
  • Relais & Châteaux (2017)

Olivier Bellin

  • Chevalier des Arts et Lettres (2011)
  • Young National Chef Award (Champérard Guide 2007)
  • Young National Chef Award (Pudlowski Guide 2007)
  • Maître Restaurateur
  • Young Regional Chef Award (Champérard Guide 2003)