Olivier ROELLINGER
In Cancale, Olivier Roellinger has left his mark on Breton cuisine through his restaurants, recipes and spices. He continues to share his love of flavors through his books and creations.
The son of a doctor, Olivier Roellinger studied chemistry to please his mother. However, in 1976, his life was turned upside down when he was attacked with an iron bar and left for dead. He was 21 years old. After weeks in a coma and two years of convalescence marked by multiple operations, he abandoned his engineering ambitions to devote himself to cooking and obtain a CAP, finding a new lease of life in it.
La Maison du Voyageur
In 1982, Olivier and his wife Jane transformed the family home in Cancale into a restaurant, Le Bricourt. The small family team receives support from friends to serve their guests. In just six months, the restaurant was awarded two toques and a 15/20 Gault&Millau rating. The score continued to climb, reaching 19.5/20 in 1994.
In the kitchen, Olivier Roellinger imagined a blend of fourteen spices inspired by the cargoes of 18th-century Malouin ships. This blend would become the signature of his legendary " Saint-Pierre retour des Indes " recipe. This interest in spices led him to open his " Épices Roellinger " boutique-warehouse in Cancale in 1998.
Château Richeux
In 1999, Chef Roellinger and his wife opened Château Richeux, a grand 1920s villa overlooking the bay of Mont Saint-Michel. Eleven rooms, two suites and a restaurant, Le Coquillage, were created. In November 2008, the chef closed his main restaurant for health reasons. The Maison du Voyageur now houses the laboratory kitchen and the boutique-warehouse in Cancale.
His son, Hugo Roellinger, took over in 2014 and was crowned "Chef of the Year" by Gault&Millau in 2022.
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