The Breton chef Hugo Roellinger was consecrated Monday, November 29, cook of the year 2022 by the second gastronomic guide Gault & Millau for his free and sustainable cuisine
"which smashes the codes"
.
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The 33-year-old chef, at the head of the two-starred restaurant "Le Coquillage", follows in the footsteps of his father Olivier Roellinger with a cuisine turned towards the sea
"which warms in contact with spices from the end of the world"
. He took over from his parents at “Château Richeux”, near Cancale (Ille-et-Vilaine), in an old English manor setting where Léon Blum had his entrances, with a breathtaking view of the bay of Mont-Saint-Michel .
"The right attitude, he has cultivated it for a long time, in his vegetable garden or on the boats of his fishermen," said
the yellow guide in a
press
release. His card
“escapes market research and network pressures. It does not free itself from codes, it pulverizes them, it disperses them like a puzzle, it ventilates ”
, adds Gault & Millau.
The pastry chef of the year 2022 is Maxime Frédéric, who works alongside the three-star chef Arnaud Donckele in his new restaurant at La Samaritaine in Paris after having passed through another Parisian palace, George V. The young Normand, who likes to go and recharge his batteries every week in the family farm, is responsible for all the pastry making of the hotel Cheval Blanc Paris, but also bread and pastries.
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