A fervent defender of seasonal, local and sustainable cuisine, Hugo Roellingerfollows in the footsteps of his illustrious father in Cancale. Breton stronghold where this clan of chiefs established the foundations of Houses of Bricourt. A multitude of addresses designed for and by gourmets, across the region, ranging from a gourmet restaurant (The Shellfish)passing through guest rooms (Farm of Vent)a bistro, a spice shop or even an ice cream parlor in Dinard. Taking advantage of the start of the 2024 school year, he unveils a new book, called Correspondencewhich captures his entire culinary universe. The opportunity to learn a little more. Encounter.
The book “Correspondences” by chef Hugo Roellinger
The food interview with chef Hugo Roellinger
Your first culinary memory?
Hugo Roellinger. Small solettes caught in the bay (of Cancale where I grew up) and browned in butter. A meal that I had regularly when I was little above my parents’ restaurant, Le Bricourt.
A recipe that characterizes your family well?
A lobster with cocoa, sherry wine and three peppers. It is a dish which tells the maritime adventure of a Cancalais, from the beginning of the 18th century, named Sieur de la Touche de la Ravardiere. This is the only dish from my father that I still make. It has been on the menu for 35 years, while remaining in constant evolution. It marks a real bridge between the past and the present.
