Where does Chef Roellinger find his best produce?

Hugo Roellinger, Chef of the Year 2022 and head of the Le Coquillage restaurant in Saint-Méloir-des-Ondes, reveals his top tips for artisans and producers in Brittany.

Mathilde Bourge Published today at 7:00 AM

Chef at Le Coquillage restaurant (4 toques), part of Les Maisons de Bricourt, near Cancale, Hugo Roellinger embodies a cuisine deeply linked to the sea and Breton landscapes. Son ofOlivier Roellinger, he joined the family business in 2014 and has since been developing a marine, plant-based and committed gastronomy. His approach is based on an intimate relationship with his territory and its producers: fishermen, market gardeners, craftsmen and shopkeepers, who all contribute in their own way to the culinary identity of the place. Here are some of the good addresses of the Chef of the Year 2022.

Oysters from Les Viviers de la Houle, Cancale

in Cancale, Les Viviers de la Houle is one of the bay's historic producers. In particular, the establishment raises the fine de Cancale, an organic oyster that expresses all the minerality and iodine of the coastline. For Hugo Roellinger, this is an essential supplier, long established in the local landscape. For him, these oysters embody the quintessence of the maritime terroir: a raw, powerful product, deeply linked to the tides that give rhythm to life in Cancale.

Where? 37 quai John Kennedy, 35260 Cancale
Les Viviers de la Houle

La Cale, in Cancale

still in Cancale, Jean et Camille's grocery store is a place apart. The couple, a Breton by trade and an Italian by profession, offer a fine selection of transalpine products, as well as carefully chosen wines, often with a natural bent. The address has a singular charm: you'll also find vinyl records, in a gourmet and musical cellar atmosphere. For the chef, it's above all a friend's address, a lively place where people come to chat as much as to find great bottles.

Where? 9 rue de Bellevue, 35260 Cancale
La Cale

La Fumisterie café, on the Emerald Coast

La Fumisterie is one of the coffee artisans Hugo Roellinger likes to work with. A demanding roaster, it selects top-quality coffees and sometimes works with the restaurant on specific micro-lots. This artisanal approach makes it possible to explore very precise aromatic profiles and to integrate coffee as a genuine gastronomic product. "It's very interesting to work with him," confides the chef, always curious to explore new taste territories.

Where? 46 rue Ville-Pépin, Saint-Malo 35400
La Fumisterie

Vegetables from the Oasis de la Basse Rue, Saint-Coulomb

On Sunday mornings, at the market in Cancale, you can bump into Pierre Louboutin, a local market gardener whose vegetables regularly supply our home kitchens. Before setting up his own business, Pierre had worked with the chef's team on the garden. Today, he grows his own vegetables and continues this special relationship with Roellinger. It's a beautiful story of transmission and loyalty, rooted in local life.

Where to buy? At the Cancale market on Sunday mornings
L'Oasis de la Basse Rue

Grain de Vanille, in Cancale

For pastries, Hugo Roellinger can only recommend Grain de Vanille, from Maisons de Bricourt in Cancale. "You have to try the millefeuille," says the chef of Le Coquillage, before adding: "And for a good ice cream, head for Vent de Vanille, in Dinard." Two houses owned by the Roellinger family that locals and tourists alike know well and praise for their good products.