L'Auberge des Glazicks

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.