Bellin Olivier, Two Stars Chef

Bellin Olivier, Two Stars Chef

Olivier Bellin

Chef Two Stars

Style : gastronomic, modern with breton flavours and mixt land-sea
Signature dishes : scampis and pig tongues
A former student at the professional high school “Le Paraclet” in Quimper, Olivier Bellin began his career working from 1995 to 1996 with Joël Robuchon in Paris as a chef assistant and roasting chef. He then returned to Brittany in La Roche-Bernard workin with chef Jacques Thorel in his two stars restaurant.
He transformed the inn of his parents, a simple restaurant, into a gastronomic restaurant. During all that time and with the support of Alain Ducasse who invited him to participate at the concept Food France, he started to become well known and began developing his cuisine.
In 2005, he received his first star. The 2009he obtained 4 toques and the grade of 17/20 for his restaurant L’Auberge des Glazicks. In 2010, he received his second star.

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