L'Auberge des Glazicks

Buckwheat at the pass

Buckwheat meets lobster at the pass at L’Auberge des Glazicks in Plomodiern, the two-Michelin-star house led by Chef Olivier Bellin. The kitchen belongs to a Breton family story that began as a farrier’s shop in 1870, in a village set between the Menez Hom mountain and the Baie de Douarnenez, then became a ferme-auberge at the turn of the 20th century, feeding workers, villagers, banquets and weddings from the same Plomodiern ground.

Bellin took over the stove in February 1998, after growing up beside his mother in the kitchen and after a six-month passage in Bourgogne with his grandfather, where regional products and recipes sharpened the return home. That lineage matters because the food still keeps its feet in Finistère. The method is not a tour of Brittany by postcard. It is a working grammar of land and sea, with blé noir treated as a serious ingredient rather than a garnish, and with the old family auberge still audible beneath the two stars held in the 2025 Guide Michelin.

Land and sea on the same plate

The cooking reads Finistère through collisions that have been worked until they sit cleanly on the plate. Langoustine du Guilvenec can meet buckwheat; homard bleu can meet boudin noir; Kig Homardz folds lobster, cochon and blé noir into a modern answer to kig ha farz. Other plates have brought scallops à la bretonne with bard and lardo di Colonnata, blue lobster with pig’s head terrine and farmhouse black pudding, or pied de cochon with coques farce.

The tasting format lets the kitchen move from iodized bites into deeper, darker registers without losing the coast. One account of the menu names five Breton bouchées at the opening, including pomme de mer with Cadoret oyster juice in a soufflé apple, lisette, Guéméné andouille, and oursin tongues in a light oat bouillie with beurre battu. The wine program works in the same key: mineral, powerful bottles, a French list with regional echoes, and pairings that can carry red wine through the land-sea logic of the plate.

Granite tables facing the bay

The room keeps its distance from spectacle. Light comes in across a spacious salle with views toward the Baie de Douarnenez, granite tables, soft ocean colors, wood-float sculpture and Zavella ceramic vases. The decor holds Breton memory without turning it into set dressing. Tables sit with room around them. Service stays formal and discreet, helped by the quietness of the house and the slow presence of the bay beyond the glass.

There are sea views, front gardens, and the calm of a family property that has added hotel rooms and a détente space without losing the auberge’s first purpose: receiving people at table. That continuity is the point. A farrier’s shop became a farm inn, a farm inn became a two-star dining room, and the address never moved. Buckwheat, lobster and black pudding mark the old forge as L’Auberge des Glazicks.