The towns of Brittany They look like fantasy. Its beaches bathed by the Atlantic they are magical, and their gastronomy, from another world. In the home of a Michelin star chef you will sublimate the experience enjoying your food and the particularities of the environment. Here we propose three.
And it is that Brittany is the cradle of great chefs and many of its well-known dishes are made with a variety of flavors of land and sea, with the special touch of its buckwheat, one of its most valued products, known as the black gold of Brittany.
It is so versatile and well-known that it is transformed into flour to make its famous cookies (savory pancakes), and is also used to other culinary creations refined, always enjoyed in the company of a good glass of Breton cider or craft beer.
Marion and Baptiste Denieul, chef at L'Auberge Tiegezh.
MAISON TIEGEZH, 7 Pl. de la Gare, 56380 Guer
Baptiste Denieul works a dessert with buckwheat at Maison Tiegezh, which is already a house classic. From his kitchen, the chef tells us the secret: it is a praline prepared with caramel, salted butter and vanilla mousse, a species that a Breton childhood friend brings him in his suitcase from Madagascar every year.
Baptiste's proposal is sophisticated dishes using plain items, such as roast beef with vinaigrette which he makes in homage to his father, and his vegetable croque-monsieur with an oyster tartare.
His restaurant is located in the Guer Commune, known for the legendary Brocéliande forest, where he was born the legend of king Arthur. Showing us the property, he tells us that in the past it was a creperie run by his mother, and a bar, belonging to his father, through which the townspeople used to have a drink before dinner.
Maison Tiegezh, Guer, Brittany.
The family was unable to sell the property and suggested to Baptiste take charge of the business since he had worked in Paris for chefs as well known as Eric Frechon and Alain Ducasse.
The young man bought the space with his wife Marion, giving life in 2013 to the Tiegezh inn, with a gourmet restaurant and its annex, the bistrot. In 2015 he was chosen by the French guide Gault & Millau as the best young chef in Brittany, which he took advantage of to bet on haute cuisine. His first Michelin star came two years later when he was 25 years old, becoming the youngest french chef to receive this recognition.
After this success he made an extension. He bought the neighboring house, a plot of land to create his own orchard and he commissioned the design of six en-suite rooms to be able to accommodate diners who came from afar and wanted sleep after dinner.
Baths facing the sea at La Ferme du Vent, Brittany.
THE FERME DU VENT (Langavant, 35350 Saint-Meloir-des-Ondes)
In the middle of a green meadow is Le Ferme du Vent, from the well-known Roellinger family, in a magical setting known for its flat oysters and the wonderful view of Mont-Saint-Michel, scene of the largest tides in all of Europe.
Olivier Roellinger was born in a house that belonged to the famous corsair Robert Surcouf. The son of a doctor who received patients on the property, he always dreamed of the adventures of corsairs and the tales of this magical nearby bay.
The mansion later housed the restaurant Bricourt de Olivier, which came to wear three Michelin stars. Unfortunately, in 2008 he was forced to retire from the kitchen for health reasons, and La Maison du Voyageur became the home of the cooking workshop, being the main place of inspiration and family creation.
Its latest opening is the Ferme du Vent, made up of five cabins of wood and rough stone for an experience of complete disconnection, since in the rooms there is no wifi or television. The most privileged have a bathtub, from which to enjoy the shows of the tides, where in Brittany it is said that They climb at the speed of a galloping horse.
Dinner is prepared your son Hugo Roellinger, who has followed in the footsteps of his father. At only 33 years old, he is at the helm of the well-known restaurant Le Coquillaje, and with two Michelin stars, he has been named best chef of the year 2022 by Gault & Millau.
L'Auberge des Glazicks by Olivier Bellin, temple of local identity, Brittany.
L'AUGERGE DES GLAZICKS (7 Rue de la Plage, 29550 Plomodiern)
L’Auberge des Glazicks is another property with a long family history, as chef Olivier Bellin’s home was once a blacksmith shop where his grandmother decided to open a farm at the beginning of the 20th century, in which the villagers they met to eat and celebrate great banquets.
Olivier was always willing to help out in the kitchen and continued his his training at the Le Paraclet high school in Finisterre. In 1991 he won the contest for Best Young Chef in the West, opening the door for him to work with big names like Joël Robuchon in Paris.
When Olivier returned to town, he took charge of the stoves of his family home, meeting the clientele his mother had accumulated: workers and families who celebrated their baptisms and weddings.
The chef wanted to share the experience he had accumulated during his years in other kitchens, awakening the interest of a food critic who published an article about his work in Le Point magazine. The following year, he was spotted by the Michelin Guide and quickly promoted to star chef in 2005. The second came in 2010.
His eight-bedroom property is now a member of the luxury association Relais & Châteaux and the exclusive Les Grandes Tables du Monde guide. His guest profile is all those who come to the region to enjoy rest, the beaches not crowded with tourists and his good Breton cuisine. The chef tells us that some of his most characteristic dishes are Norway lobsters with black pudding and a lobster interpretation of the Breton dish ki ha fars. Sounds appetizing, right?