Menu to Taste

L'Auberge des Glazicks

French, Breton · Plomodiern · Michelin Two Stars · Chef Olivier Bellin

In Plomodiern, Olivier Bellin's L'Auberge des Glazicks offers creative Breton cuisine. The family home, established in 1870, originated as a blacksmith's workshop before becoming an inn. Bellin's cooking interprets the region's story, combining local meat and fish products from Finistère.

7 rue de la Plage – 29550 Plomodiern, Plomodiern

  • 2 Michelin Stars

Menu

Dishes

  • Langoustine et Boudin Noir — Langoustine married to a creamy black pudding, an example of the chef's 'terre + mer' culinary approach.
  • Pied de Cochon aux Coques — Pig's trotters with delicate clam stuffing, showcasing the chef's 'terre + mer' culinary approach.
  • Kig Homardz — The chef's interpretation of Kig Ha Farz, a local traditional dish, combining pork, buckwheat, and lobster in a subtle, modern way.
  • Glace Carrazin — Ice cream with caramel and buckwheat (caramel and sarrazin), a unique creation from the chef's research.
  • Beurre Parfumé — A surprising flavored butter, developed from the chef's research on buckwheat.

Set Menu

  • Escale à Ty-Mark (120) — Chaud-froid de Chou Fleur; Royale de Foie Gras de Canard
  • Découverte du Pays Bleu (175) — Chaud-froid de Chou Fleur; Royale de Foie Gras de Canard; Rhubarb Feuillantine
  • Balade en Finistère (230) — Chaud-froid de Chou Fleur
  • Voyage en Mer d'Iroise (370) — Chaud-froid de Chou Fleur

The Experience

A formal room in a historic setting. The meal is structured around a tasting menu.

Phone: +33 2 98 81 52 32

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