Hugo Roellinger

You started you career, after being at “La Marine Marchande, so what made you want to pursue this career?

I was gone on the ocean to clear my mind and my aspirations.

Then I was caught up by my family’s history. My parents created the Maison de Bricourt universe 40 years ago. Indirectly, I was part of it. I couldn’t believe that one day, it would disappear.

Then, I understood how cooking was meaningful. Cooking is not only feeding guests and fulfilling’s one’s ego. It is an act of love and therefore, militant. The love of one another and people that share your every-day life, the love and respect of mother nature. I used my first pan when I was 24 years old.

What do you like the most about your profession?

Trying to underline the beauty of an area as well as the women and men, that shapes it.

Could you tell us about your relation with the ocean and more specifically the sea of Saint-Malo?

I am fascinated by liquid. The ocean as water for life. The horizon is like a step toward somewhere else. The transparency, the translucency. The ocean is a learning of freedom and the body’s fulfilment.

How would you define the cuisine by “Hugo Roellinger”?

An act of intimacy and sincerity.

What advice could you give to the people would like to pursue this career?

Open-mindedness and passion.

What are the qualities required to work in the gastronomic and creative cuisine?

Not to be afraid of constraints. Constraints shape lives and characters.