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A grandmother's farmhouse inn on the Breton coast that once fed workers on soup and leg of lamb now holds two Michelin stars. The chef pairs surf and turf in combinations that should feel wrong but don't, lobster alongside pig's head, scallops with lardo, all sourced from a tight circle of small Finistère producers named on the menu. The room is sleek, the drive out to Plomodiern is scenic, and the cooking carries the full weight of somewhere that has figured out exactly what it wants to be.
The awards strongest first
- Michelin Guide 2 Stars
One number, weighted & current 89
How we scoreThe dishes from the writeups
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Blue lobster
“His dishes marry surf and turf ingredients with disconcerting poise: blue lobster, pig’s head terrine and farmhouse black pudding”
Michelin Guide -
Pig's head terrine
“His dishes marry surf and turf ingredients with disconcerting poise: blue lobster, pig’s head terrine and farmhouse black pudding”
Michelin Guide -
Scallops à la bretonne
“scallops à la bretonne, bard and lardo di Colonnata…”
Michelin Guide -
Farmhouse black pudding
“His dishes marry surf and turf ingredients with disconcerting poise: blue lobster, pig’s head terrine and farmhouse black pudding”
Michelin Guide
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The neighbors closest first
- Auberge des Glazicks Stay · 69
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