For a unique moment, treat yourself to a gastronomic meal by a Breton chef. And to prolong this delicious interlude, why not sleep there to fully appreciate the spirit of the house?
Entrez dans les coulisses dun 2 etoiles dans les cuisines dun grand chef cuisinier Olivier Bellin - A lAuberge des Glazicks
Experiences bretonnes.
Cours de cuisine.
1. Enter the temple of the Breton culinary identity
L’Auberge des Glazicks – Olivier Bellin
At the entrance to the Crozon peninsula, chef Olivier Bellin enhances Breton products with particular fondness for buckwheat. His “unique marine tripe cuisine” has earned him two Michelin stars. In this family house founded in 1870, eight bedrooms have been designed by the master of the house. In a setting of granite, natural wood and pebbles, they exude a peaceful atmosphere facing Douarnenez Bay which can be seen though the patio windows.
Ar Men Du – Jérôme Gourmelen (chef) and Pierre-Yves Roué (host)
Between Lorient and Concarneau, in the heart of South Finistère, you see that headland over there? Directly below Pont-Aven ? At Raguenès-Plage, the black rock along the seashore has given your snug little nest its name: Ar Men Du. You’re going to love this house on the heathland, facing the ocean! Revitalisation along with Breton authenticity. Here’s what’s waiting for you. Room with sea view, massage, countless outings to choose from – Doëlan, Port-Manec’h, the thatched cottages in Nevez – Pont-Aven, of course… And on top of all that, Jérôme Gourmelen’s cuisine, as creative as it is committed: seasonal local products, from start to finish. Here, you can dip into the garden at will – it’s open all summer. Special mention to the sommelier, and to the owners’ and their brigade’s thoughtfulness… A cascade of pure happiness!
On Fédrun Island, in the middle of Brière, Eric Guérin has created La Mare aux Oiseaux, a nest of culinary experimentation to share the emotions he puts into his dishes. The famous chef, who is a regular on TV, is particularly fond of birds, and has made them the theme of the place. Under the thatched roofs surrounded by the marshes, six rooms are like refuges of relaxation and well-being that prolong the enjoyment of the star-awarded food. A well-being space with bespoke treatments and a hot tub allows you to completely let go when you stay in this unique place.
At Maison Tiegezh, the family is sacred! In 2017, when he was just 25 years old, Baptiste Denieul became the youngest chef in France to have landed their first Michelin star. Since then, he has completely transformed and exalted this little inn, which has been in the family for three generations. Very much attached to his terroir, the chef provisions himself within a 15-kilometre radius and also has his own kitchen garden. His emblematic dishes include seaweed steamed foie gras, grilled lobster with buckwheat and the famous peach-apricot-chocolate that earned him his star. Boudoir atmosphere and floral motifs in the dining room, where Marion, the chef’s wife, reigns supreme and also takes care of wine and food pairings. 4-star rooms and family suites, soberly decorated with a designer’s touch, along with a wellness area, invite you to a spot of relaxation before setting off in discovery of Brocéliande.
Like a sea breeze blowing across the land, just 5 km from Rennes city centre… “Slice of Paradise” advisory in Saint-Grégoire, with Maison Ronan Kervarrec, a haven of comfort and greenery where Brittany’s flavours gather together. On the menu? A starred cuisine made up of childhood memories. A bouquet of stopovers, inspired by such local treasures as andouille, galette, scallops and seabass – or of your veggie favourites. It’s a true gourmet experience, the sea is in the air and the service is impeccable. But does it end there? Absolutely not. When night falls, 5 rooms with private patios await you. You can indulge in an ultra-relaxing massage or take a dip in the outdoor lap pool, heated from spring to autumn… A Breton-style delight!
La Ferme du Vent, the latest creation of the Roellinger Family, overlooks Cancale bay in the heart of a lush meadow. It proposes five “kleds” (Breton for wind shelters) for a break away from modern life. There is no Wi-Fi, or TV, but instead the permanent spectacle of nature changing in tune with the tides. With soft carpets, leather sofas, sheepskins and linen sheets, the kleds focus on comfort and authenticity. Treat yourself to the luxury of savouring, in a cosy kled, a dinner concocted by the chef of the restaurant Le Coquillage de Château Richeux, Hugo Roellinger. Corsair chef Olivier Roellinger’s double-starred son walks off with all the rewards these days!
