Nolwenn CORRE

Chef : Hostellerie de la Pointe Saint-Mathieu At the tip of Finistère, Nolwenn Corre creates a seafood-inspired cuisine at the Hostellerie de la Pointe Saint-Mathieu (3 toques)—a family-run establishment since 1954—guided by local fishermen and producers. “Grande de Demain 2026.”

Presentation

Born in 1990, Nolwenn Corre grew up above the inn that her grandparents, Émile and Francine, took over in 1954 and which was later run by her parents. “This place is an integral part of my personality, of who I am, and of my upbringing. ” A graduate of the Institut Paul Bocuse, she worked at Le Paraclet in Quimper, trained under Christian Le Squer and Yannick Alléno, then joined Jean-Luc L’Hourre at Marinca in Corsica before returning to Brittany in 2015.

From a family-run inn to a gourmet restaurant

Together with her brother Tanguy, she opened a bistro in 2016, which allowed them to reduce the number of seats in the historic dining room to make room for a gourmet restaurant. “My dream was to create a gourmet restaurant within the traditional restaurant. ” That same year, Gault&Millau named her a “Young Talent.” The siblings share the roles: “ We make a great team. He does his job very well—something I couldn’t do myself.”

Seafood-inspired cuisine, shaped by the Iroise Sea

Atthe Hostellerie de la Pointe Saint-Mathieu (3 toques), the chef collaborates with the fishermen, fish farmers, and local vegetable growers from the headland. “It’s really the producers who call the shots. ” All it takes is a call from a line fisherman late in the morning for bluefin tuna to make it onto the menu that very day. Shellfish play a central role: “They’re our best source of iodine and that distinct maritime flavor. ” Over the years, the dishes have become more refined: “ You have to be bold. Go straight to the ingredient on the plate, and trust—both the ingredient and yourself.”

On June¹, 2026—exactly ten years to the day after winning her Young Talent award—she received the Grand de Demain award at the Gault&Millau Tour de Bretagne. In winter, the restaurant becomes a cozy haven from the elements: “When it rains, it rains. When it’s cold, it’s cold. When there’s a storm, there’s a storm.”