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.