“Le Coquillage in Cancale Earns Coveted 3 Michelin Stars”

Hugo Roellinger @ Anne-Claire Héraut

Three Stars for Hugo Roellinger: Brittany at the Summit of Michelin. Facing Mont-Saint-Michel, a liberated, sea-inspired, activist cuisine… A misty Bay of Cancale, Mont-Saint-Michel standing guard, a seaweed broth gently steaming… In this natural and poetic setting, Le Coquillage, the flagship restaurant of Maisons de Bricourt, has just earned its third star in the 2025 Michelin Guide. At the helm: Hugo Roellinger, a Breton chef deeply connected to the sea, spices, and a committed vision of life.

This distinction not only crowns a chef at the peak of his art: it also recognizes a sensitive, plant-based, respectful gastronomy in tune with today’s major challenges.

A Rooted Chef, A Committed Path

Born on February 4, 1988, Hugo Roellinger grew up in Saint-Malo, between the kitchen and the open sea, under the inspiring shadow of his father Olivier Roellinger, also awarded three Michelin stars in 2006. Initially drawn to the merchant navy, he turned to cooking in 2014, training with Michel Bras, Pierre Gagnaire, Michel Guérard, and the Troisgros family. A generation of torchbearers.

In 2015, he took the helm at Le Coquillage and infused it with a unique culinary narrative, telling the story of Brittany’s Armor (the sea) and Argoat (the land), always seeking a balance between flavors, poetry, and conscience.

Seaweed as the Backbone

In 2017, a turning point: he removed meat from the menu and began reinventing his culinary foundations with seaweed broths, rich in umami and carrying the essence of a marine terroir often overlooked. These marine plants became the thread running through his style — sometimes subtle, sometimes powerful, always warmed by spices.

Already awarded a second star in 2019, then a Green Star in 2020 for his environmental commitment, he was named Chef of the Year by Gault&Millau in 2022. A flawless journey built on absolute coherence.

A Holistic Vision of Hospitality

In Cancale, Maisons de Bricourt embody an art of living where nothing is left to chance. The Celtic vegetable garden, orchards, beehives, citrus greenhouse, and even the pesticide-free “Champ du Vent” field… all contribute to a self-sufficient, living ecosystem.

“I am touched to receive this distinction, which above all honors the commitment and passion of the Maisons de Bricourt crew. Running a restaurant is a collective work and a militant act…”
— Hugo Roellinger

Hospitality itself is considered an art: carefully chosen tableware, soft lighting, intentional silences, and the breathtaking view of Mont-Saint-Michel offering a daily lesson in eternity.

A Star that Changes the Landscape

This third star is much more than an individual accolade. It marks a turning point in the French gastronomic landscape: the official recognition of a free, plant-based, sustainable, emotional cuisine. A cuisine that tells the story of a place, a time, a worldview.

“I wish for all our dining rooms to be and remain places of sharing and joy… Le Coquillage will continue to express the love of Brittany with sincerity, simplicity, and authenticity, never abandoning our freedom to cook.”
— Hugo Roellinger