Olivier BELLIN
Chef : 2 restaurants
Presentation
Like many of his colleagues with 4 and 5 toques, Olivier Bellin comes from an elite background. His mother ran a modest restaurant, where he still works today. After his studies at the Lycée Professionnel in Quimper, this gourmand who didn't really like school soon embarked on a lovely tour of France's fine establishments, working for Jean Coussau (Le Relais de la Poste, in Magescq), Guy Guilloux (La Taupinière, Pont-Aven), before joining Joël Robuchon in Paris, with whom he learned a great deal and for whom he still has infinite respect, and ending his career with a stint with Jacques Thorel (L'Auberge Bretonne, La Roche-Bernard).
Then it was time to return home to the magnificent village of Plomodiern, at the foot of Ménez Hom, where his mother had transformed an old farrier's workshop into an unpretentious inn. Olivier, not yet 30, transformed the place in just a few years, making the Auberge des Glazicks one of France's finest restaurants.
Today, Olivier Bellin is much more than a successful chef. He's a promoter of this irreducible corner of Brittany, which provides him with the clay for his creations, and he's the craftsman of a philosophy of "living in the country" that guests come to him for. Firmly rooted as ever, and as fit as ever, he remains the proud standard-bearer of the gourmet Finistère that gave birth to him and brilliantly inspires him.
F. T.
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