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His recipes are a concentrate of iodine and spice: chef Hugo Roellinger was crowned, Monday, November 29, cook of the year by the guide Gault and Millau … Formerly in the merchant navy, he took up cooking late and today passionately defends his taste of Brittany.
Hugo Roellinger, chef of the restaurant Le Coquillage in Saint-Méloir-des-Ondes (Ille-et-Vilaine) spends most of his time in the kitchen. Elected cook of the year 2021 by the Gault & Millau Monday, November 29, he relishes the reward, but keeps his feet on the ground. “I am not a cook who runs after the headlines. We welcome him with great joy, but that is not an end in itself in this profession. The goal in itself is to feed our neighbor, who will come and eat with us “, he confides.
Son of a Michelin-starred chef, Hugo Roellinger knows that gastronomy is first and foremost a matter of poetry and the land. The day after the coronation, he receives two cases of top quality scallops, traditionally fished a few kilometers from his restaurant. To tell the story of Brittany, the promoted chef also has an algae cellar. They are classified by year, like the grands crus. “For me, it’s like a memory of the taste of the sea”, he confides. To sublimate the magic of seaweed, those who dreamed of a merchant marine found their roots in a Celtic vegetable garden, from which they draw treasures every day.