Olivier Bellin, the two-Michelin-starred chef, is at the head of the Auberge des Glazicks in Plomodiern.
People come from very far away to taste his passionate, distinguished cuisine recognized by the greatest.
But a few weeks ago, he opened in an independent part of his establishment, specially redecorated, “Le Bistrot de Marie-Noëlle”, in homage to his mother.
For two months, five days a week, lunch and dinner, he offers the opportunity to discover his cuisine through a unique menu.
An experience that is very pleasing, especially during this fairly calm and difficult time for everyone.
“I embarked on this experience for several reasons.
A few years ago, I acquired a house opposite my restaurant that I plan to transform into a bistro.
I wanted to test this concept in my establishment for a few weeks, during a so-called off-peak period, to see if local people were receptive.
I'm delighted with the result so far.
I would like to emphasize that it is team work, also due to the receptiveness of my employees, who do not hesitate to switch between the gourmet restaurant and the Bistrot.
»
Also read: 100th anniversary: how Bocuse became Bocuse again in Collonges-au-Mont-d'Or
Olivier Bellin has also been at the head of a 4-star Relais et Châteaux hotel since 2011 which, until then, did not offer catering on Mondays and Tuesdays, the days the starred restaurant was closed.
“We realized that customers were not coming to the hotel because they could not eat, hence the idea of the Bistrot.
And then, he recognizes, there is a questioning of gourmet restaurants in the provinces because they will cost more and more.
»
The entrance to the Bistrot de Marie-Noëlle, completely independent from that of the gourmet restaurant, is from the street: it is also the historic entrance to the establishment.
The staff, dressed in a little sailor shirt, jeans and sneakers, welcome the customers, a lighter brigade than the gastronomic side, although the kitchen team is the same.
“There is less pressure, I am more relaxed and I go to the gym more often”
Olivier Bellin
The number of place settings is limited (reservations are strongly recommended) and you can enjoy the chef's elaborate cuisine on bistro-style tables, without tablecloths but with careful crockery and glassware.
We admire the superb fresco of 800 hand-stitched pieces, using the color codes of the Glaziks.
The chef offers a unique bistro menu on site, priced between €35 and €49, depending on the wine chosen.
A cuisine a little less elaborate than that offered in the gourmet restaurant but generous, tasty, healthy, seasonal and local, the chef using the same suppliers.
Scallop flan with mushrooms and Guéméné andouille butter with Nevez tome shavings, pumpkin velouté with scallops, small old-fashioned blanquette revisited, poached egg on einkorn fondue, dried apricots and pig's trotter sauce, Mont-Blanc with clementine revisited... The menu changes regularly depending on the availability of products and certain dishes appearing on the menu of the gourmet restaurant can sometimes be included in the Bistrot menus.
“I like working with local products,” recalls Olivier Bellin.
Buckwheat is an important element in my cooking.
»
His mother still makes appearances in theaters
One of the big differences between the two establishments is that the guests of the Bistrot have the pleasant pleasure of being able to interact with the maestro who does not hesitate to come and chat in the room, just like his mother.
“I'm constantly cooking, gourmet cooking requires a lot of concentration, I only have a little time to meet my customers.
There is less pressure when I cook Bistrot dishes.
As a result, I'm more relaxed and I go to the gym more often.
»
Olivier Bellin has been behind the stove since the age of 15.
At 17, his gift was revealed by a regional competition in which one of the jury members was none other than Paul Bocuse.
Olivier then moved on to major restaurants and worked alongside the most prestigious names, such as Joël Robuchon and Jacques Thorel.
In 1998, he took over the family restaurant in Plomodiern, a workers' restaurant dating from 1960, which he completely transformed.
He starts alone in the kitchen, with one person in the dining room.
Through passion, hard work and talent, he obtained his first Michelin star in 2005.
In 2007, alongside the most talented chefs in French gastronomy, he participated in an event at the Plaza Athénée, orchestrated by Alain Ducasse.
“I was able to show my territory, my passion,” he remembers.
In 2010, it is the second star.
In 2023, he is one of the nominations for Chef of the Year.
“If I chose my mother's first name for the Bistrot, it's because she's the only person who has always followed me in my madness and she still follows me,” admits the 52-year-old chef.
She accepted my mistakes, my faults and also my qualities.
»
Le Bistrot de Marie-Noëlle in Audierne (Finistère) is open from Tuesday to Saturday for lunch and dinner until the end of February.
Reservations at
02.98.81.52.32.