Auberge des Glazicks

29550 PLOMODIERN
18.5/20
 Prestige Restaurant
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7 PHOTOS
Chef
Olivier Bellin
Cooking
French | Gastronomic | Seafood | Signature cuisine
Services
Access for people with disabilities | Accomodation | Children's Menu
Style
Elegant | Romantic
Budget (€)
Indicative price per person (excl. drinks)
120 to 350

Gault&Millau's review 2026

Olivier Bellin tirelessly pursues his quest for perfection. It's hard not to join him on a jubilant road trip between land and sea, as he explores the singular, personal world of the "tripier-marin" as he likes to call it. The precision of his dishes is unmistakable. Year after year, with meticulous adjustments to every detail, he magnifies the freshest and finest that his region has to offer. A great house that also gets better every year. For example, these new tables (with polished granite tops) fit harmoniously into a large dining room opening onto the bay of Douarnenez, which can be seen in the distance. The friendly, attentive front-of-house team plays an integral part in making this place so endearing. The excellence and personal inspiration of the chef are evident from the very first bites, served cold and then hot. The meal begins with an imposing langoustine from Guilvinec, cooked to preserve its delicacy and chewiness. A very subtle pig's trotter vinaigrette is added. Purity of product. A carrot sauce boosted by carcass juice provides an interesting counterpoint, as does buckwheat-infused coarse milk. All these nuances of taste work together wonderfully well. As a bonus, an addictive puff pastry roll! Covered in a veil of translucent pig's head, the lobster in all its splendor is accompanied by an exceptional farmhouse black pudding topped with a dome of caviar-style (lobster) eggs. As for the "homardine" sauce, a veritable signature of the house for several generations, it brings a sweetly intense gourmandise. To accompany the dish: a thin, crispy tartlet topped with a very fine pâté made from the "creamy" part of the lobster head. Enjoy with a final dash of sauce! The first porcini mushrooms, picked nearby and poached in oil, accompany a monkfish whipped with a leek and shellfish beurre battu. A condiment of smoked fish skin and goosefoot aptly add an extra dimension to this dish, which continues in the same vein with the singular presence of slices of beef ham matured (on site) for 3 months. Total consistency. Nothing overdone. As for the hake, it's at its best: beautifully pearly, it's invigorated by a subtle foie gras broth in which small Paimpol cocos and thin slices of pleasantly smoked Molène sausage blossom. Another must-try dish is a combination of potato "as on the Ile de Sein", milk skin with osciètre caviar and raw oysters. Freshness and acidity ensure an end to the meal that matches the savory part. Ribot milk granita is complemented by a delicate meringue leaf and rhubarb poached in raspberry syrup from a neighboring farm. Ultimate eclairs: a vanilla cream from Brittany, a raspberry sorbet and a fermented condiment. The extensive wine list, commented on with gentle erudition by a promising young sommelier, is packed with great appellations and excellent estates. However, the presence of some excellent winegrowers with less exposure is to be commended. For example, the lovely vin de pays charentais from Domaine Cazulet or the Vaucluse red "Clos des Mourres"... Numerous organic and natural references.
LOCATION

LOCATION

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Address 7 Rue de la Plage
29550 Plomodiern
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Opening hours

OPENING HOURS

  • MON
  • TUE
  • WED
  • THUR
  • FRI
  • SAT
  • SUN
People
  • Olivier Bellin
    Olivier Bellin Chef
    Olivier Bellin Olivier Bellin Chef
  • Marie Fromager
    Marie Fromager Chef de service
    Marie Fromager Marie Fromager Chef de service
  • Ella Le Royer
    Ella Le Royer Head sommelier
    Ella Le Royer Ella Le Royer Head sommelier