Hugo Roellinger leads Le Coquillage, a three-Michelin-starred restaurant and green star, where the cuisine is a sustainable ode to the Breton sea and land. In 2022 he was named “Cuisinier de l'année” by Gault & Millau.
The son of the famous Olivier Roellinger, Hugo Roellinger initially chose a path away from the restaurant business. After four years of studies at Havre, he worked for two and a half years in the merchant navy, sailing around the world and maturing an intimate relationship with the sea, which would later become the foundation of his cuisine.
In 2012, he decided to follow in his father's footsteps and enrolled in a CAP Cuisine, the Certificat d'Aptitude Professionnelle, a French professional qualification that provides comprehensive technical training in culinary. The CAP represents one of the main routes into the culinary profession in France, and Roellinger tackles it with the same rigor with which he had experienced life as a sailor.
At the same time, he trained in the kitchens of great chefs such as Michel Bras, Michel Troisgros, Pierre Gagnaire, and Michel Guérard, absorbing a profound vision of signature cuisine.
In 2014, he made his operational entry at Le Coquillage, a restaurant of Maison de Bricourt in Saint-Méloir-des-Ondes, inside the historic Château Richeux mansion. Here, he begins to build his own gastronomic identity, rooted in the Breton coast. In 2019 comes the second Michelin star, followed by the green star in 2020 for its commitment to sustainability. In 2025, the restaurant earns its third Michelin star, sealing the maturity of its cuisine
Roellinger eliminated meat from the menu starting in 2017, choosing to focus on fish, shellfish, seaweed and vegetables, sourced from small local supply chains. His menu “Au Gré du Vent et de la Lune” is a poetic tale between sea and land, where each dish reflects seasonality and precision. Among the signature preparations are the translucent langoustine tartlet with morels and lobster served in two textures, accompanied by complex and deep sauces.
In 2024 he published Correspondances, a photographic and narrative book that tells his philosophy through dialogues and black-and-white images, dedicated to the relationship between man, sea and cuisine.
Roellinger today represents a new generation of committed chefs, capable of taking up an important legacy without imitating it, but renewing it with personal sensitivity, ecological vision and territorial rootedness.
