Brittany, land of sailors and gastronomic traditions, today celebrates a true culinary masterpiece: Hugo Roellinger. This exceptional chef, recently awarded a third Michelin star, emphasizes shellfish and marine flavors through his delicate and sensitive dishes. His restaurant, Le Coquillage, situated in the enchanting setting of Relais & Châteaux Les Maisons de Bricourt, perfectly embodies the spirit of this region where the sea and gastronomy meet brilliantly. Let us dive into the fascinating world of Hugo Roellinger, a chef who redefines Breton culinary art.
In the vast world of gastronomy, Brittany shines brightly thanks to Hugo Roellinger, a chef who has just been awarded the coveted third Michelin star for his restaurant, Le Coquillage, within the Maisons de Bricourt. Overlooking the sea, this magical place evokes not only the quality of shellfish-based dishes but also a chef’s commitment to his family heritage and biodiversity. Let’s zoom in on this enchanting culinary journey that makes the best tables in the world blush with envy.
A maritime and gastronomic journey
Hugo Roellinger, this talented Breton chef, could have sailed the oceans instead of crafting his delicious dishes. Although drawn to the merchant navy, he chose to follow in the footsteps of his father, Olivier Roellinger, immersing himself in the world of gourmet cuisine. Trained by exceptional chefs like Michel Bras and Pierre Gagnaire, Hugo has successfully merged his heritage with a personal approach focused on maritime treasures.
A cuisine inspired by the treasures of the sea
Born on the Breton coast, Hugo Roellinger is inspired by the elements around him: the sea, travel, and spices. In 2017, he made a bold decision to exclude meat from his menu, focusing exclusively on seafood. With brilliance, he explores seaweeds and their numerous properties, developing broths and infusions that enrich his dishes. The sea then becomes the main actor in a cuisine that is an ode to marine biodiversity.
A starry recognition
In 2019, Hugo’s rise in the culinary world was confirmed with the awarding of his second Michelin star. The following year, the green star crowned his commitment to nature. In 2022, Gault et Millau named him chef of the year, applauding his audacity and creativity. Hugo Roellinger is a chef who does not settle for creating refined dishes; he tells a story through each plate, a story imbued with the flavors of his native Brittany.
The Celtic garden: a commitment to the environment
Hugo is not just a star chef; he also embodies a respectful vision of the environment. The gardens of Le Coquillage, a Celtic vegetable garden specially designed by him, testify to this commitment. With flowers, aromatic plants, and vegetables and fruits grown without pesticides, Hugo proves that culinary excellence can go hand in hand with respect for the planet. Every ingredient, every flavor is selected with care, in a constant quest for excellence.
A unique sensory experience
But beyond the delicate dishes, Le Coquillage also stands out for its warm atmosphere. In this Relais & Châteaux, far from the sometimes intimidating protocols of starred restaurants, guests are welcomed with simplicity. The serene ambiance, the natural smiles of the team, without extravagance, contribute to making every meal a memorable moment. The breathtaking view of the sea and Mont-Saint-Michel only adds to the magic of this unique place. It is a true culinary journey to experience during a stay in this region of a thousand wonders, as evidenced by unforgettable cruises aboard the Ponant.
An ethical and creative cuisine
Through his journey, Hugo Roellinger not only makes Brittany shine on the culinary scene but also preserves marine resources. Each dish is a living work of art, celebrating the benefits of shellfish while remaining respectful of the environment. His commitment to biodiversity and his respect for seafood make his cuisine a unique, healthy, and meaningful experience. For those discovering Brittany, it is impossible to overlook this artist of the sea, whose talent deserves to be celebrated.
