Two-Michelin-starred chef


After working with Joël Robuchon in Paris, Olivier Bellin returned to Brittany to work alongside Jacques Thorel. A few years later, he turned his parents' simple auberge into a gourmet restaurant and gained his first Michelin star in 2005. Gault&Millau awarded him four chef's hats and a score of 17/20 for L'Auberge des Glazicks, by then a serious foodie destination in Brittany, which followed this up with a second star. In 2016, Bellin developed the menus for Mersea, a Parisian street-food restaurant specialising in the Breton chef's beloved seafood.