Maître de Maison
- Olivier Bellin
It began as a blacksmith’s forge, then an inn stocked by the adjoining farm where workers and villagers met. Today, it is where Olivier Bellin, who took over from his grandmother and mother, interprets his “modern” version of a “land and sea” cuisine steeped in history. The fish are wild varieties, the vegetables are organic and the meat comes from small producers. Magnified in dishes boasting intense flavours, they continually seduce local Bretons and attract travellers who enjoy staying in the rooms adorned in highly contemporary decor. On sunny days, the magnificent view over the Bay of Douarnenez adds the final touch.
