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.
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.
Open on Sunday evenings during the school holidays.