Olivier Roellinger, Olivier Bellin, etc .: these great Breton chefs who made their name
Olivier Roellinger, the traveler in the kitchen
In Cancale, Olivier Roellinger cooks at Maisons de Bricourt. He is the fourth starred chef to have returned his 3 stars in 2008. After the closure of his prestigious restaurantOlivier Roellinger decided to open a table d'hôte in the family house and joined the Relais & Châteaux in 2009 as vice-president. Discover today its refined gastronomic cuisine marked by its passion for spices and influences from elsewhere.
www.maisons-de-bricourt.com
Olivier Bellin, the prodigal son
It is at the Auberge des Glazicks, in Plomordien, that Chef Olivier Bellin obtained 2 Michelin stars. After having worked at Joël Robuchon then at Jacques Thorel, he received the support of Alain Ducasse and went on to win prestigious culinary distinctions. Fall for its authentic cuisine and its Pisces from wild fishing!
aubergedesglazick.com
Patrick Jeffroy, the fish enthusiast
If his restaurant offers a breathtaking view, we come to Carantec for the kitchen of Patrick Jeffroy. This doubly starred chef even has innovation and classicism, and it is often thought that he is the king of the kitchen of the fish... even if his land-sea alliances are to fall!
www.hoteldecarantec.com
Yvon Morvan, the militant Breton
Native of Finistere, but trained at Paul Bocuse, Joel Robuchon and Jean-Paul Duquesnoy, Yvon Morvan is a lover of the product. He cooks at Armen, a restaurant located in Brest, where its different formulas focus on products from the sea and the region. With local producers handpicked, the local is gastronomic!
armen-restaurant.fr
