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Already awarded two stars in the Michelin Guide, Hugo Roellinger was named chef of the year by Gault & Millau. A consecration for the chef, who took over the restaurant from his father in 2014.
A new prestigious award for Hugo Roellinger, chef of the restaurant “Le Coquillage” in Saint-Méloir-des-Ondes, in Ille-et-Vilaine. The chef has just been awarded the title of chef of the year 2021 by Gault & Millau. For him, it is first and foremost a collective reward. “A chef all alone, he doesn’t do much. That’s what is beautiful about this job, is that it’s all this fabric of human ties that a restaurant is”, he testifies.
Hugo Roellinger speaks behind the stoves and tries to give heat to his seafood dishes, even if it means abandoning the meat. A decision linked to his cooking style. “I decided to stop working with meat because it was not my culinary expression”, he adds. To replace meat in certain dishes like poultry broth, Hugo Roellinger replaced poultry with seaweed and local vegetables.
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