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Hugo Rollinger has already earned two stars in the Michelin Guide, and was named Chef of the Year by Gault & Millau. A tribute to the chef who took over the restaurant from his father in 2014.
New Prestigious Award for Hugo Rollinger, chef of the restaurant “Le Coquillage” in Saint-Méloir-des-Ondes, in Ille-et-Vilaine. The chef has just been named Chef of the Year 2021 by Gault & Millau. For him, it is first and foremost a collective reward. “The chef alone, he doesn’t do much. The beauty of this job, is that all this network of human connections is a restaurant”, Witness.
Hugo Rollinger talks behind the stoves and tries to heat up his seafood dishes, even if it means giving up the meat. A decision related to his cooking style. “I decided to stop working with meat because it wasn’t a culinary expression”, he adds. To replace meat in certain dishes such as poultry broth, Hugo Roellinger replaced poultry with seaweed and local vegetables.
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