Auberge des Glazicks

"Referred to as “le petit bleu,” these deeply blue-hued lobsters are deeply satisfying, with a natural saltiness and meaty texture. You can buy them straight from the boat in Plouguerneau if you have a pot to cook them in, otherwise it’s best to leave it to the pros, like Olivier Belin at Auberge des Glazicks and Jonathan Bigaré at La Gouesnière." - Kristy Alpert

"This former blacksmith's workshop was transformed into a farmhouse inn by the chef's grandmother. Back then it attracted workers and locals, who came for simple and invigorating fare – soup, vol-au-vents, leg of lamb. Under the impetus of Olivier Bellin, who returned in 1998, the transformation of this family-run Auberge was complete: inventive and versatile, the chef came into his own, brandishing an increasingly strong culinary personality. He works with an extraordinary network of carefully selected small-scale producers in Finistère, and there is a card on each table listing where each ingredient is from and who produced it. His dishes marry sea and land as if they were the most natural of partners: potato soufflé stuffed with oyster jus; langoustine and pig's trotter; cheese tortellini and trout eggs." - Michelin Inspector

"In France, L’Auberge des Glazicks has two Michelin stars and is one of the best restaurants in Europe. Chef Olivier Bellin helped transform his inherited family inn into a renowned culinary destination, showcasing Breton cuisine." - Rachel Tan

"Headliners include Olivier Bellin (two-starred L’Auberge des Glazicks in Brittany)." - Stephanie Curtis

"There, he helped transform his inherited family inn, L’Auberge des Glazicks, which went on to receive two Michelin stars." - Rachel Tan