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.