Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2024 All rights reserved

"Correspondances", Hugo Roellinger's first book

"Correspondances", Hugo Roellinger's first book

Mathilde Bourge | 10/1/24, 1:15 PM

Hugo Roellinger, chef at Le Coquillage restaurant in Saint-Méloir-des-Ondes, is releasing his first book this autumn 2024. Discover "Correspondances", a book that goes far beyond a simple collection of recipes.

This 1ᵉʳ October 2024, Hugo Roellinger will release his very first book, "Correspondances". Much more than just a collection of recipes, the book allows us to dive into the world of the Chef of the Year 2022, between family dialogues, silver photos and a consuming passion for the sea.

A local, independent book

As with his cooking, Hugo Roellinger left nothing to chance for this first book. " I'd been wanting to get started for three years, but I put it off because I wanted to surround myself with the right people," reveals the chef from Le Coquillage restaurant (4 toques) in Saint-Méloir-des-Ondes. Le Breton chose author Ryoko Sekiguchi for the texts, and Anne-Claire Héraud for the photos. "We worked exclusively in silver, even for the food photos, to fit in with this global approach of the 'long term' and the imperfect. I didn't want 'clinical' photos that didn't correspond to my cooking. Here, we were detached from the immediate result and discovered the shots a week after they were taken," explains Hugo Roellinger.

When it came to publishing, the former merchant navy officer didn't turn to a major publishing house, preferring to collaborate with "Sur la Crête", a Nantes-based publisher specializing in art photography books. "For an entirely local approach, the book is printed in Rennes", stresses the chef.

An ode to liquids

In "Correspondances", readers will discover texts in the form of dialogues between Hugo Roellinger and his wife Marine, who works alongside him on a daily basis, or his sister Mathilde, who now runs the Roellinger spice business.

In it, the chef talks about his relationship with the environment, living together with his crew (the name he gives to his brigade) and his sensitivity as a man who grew up by the sea. "I explain my intimate relationship with the liquid. My daily life, my passion, is of course cooking, but it's also the sea. I've built my cooking around the liquid element, and that's always the link in my dishes," he confides. So, rather than unveil recipes for entire dishes, Hugo Roellinger has preferred to offer a "library of liquids", with broths, infusions, sabayons and other infused vinegars. A unique book that makes every reader an accomplice in the chef's passion for cooking and the ocean!

Practical info :

  • CORRESPONDANCES
  • Release date: 1ᵉʳ October 2024

These news might interest you

Why do we eat oysters at Christmas? Craftsmen & Know-How

Why do we eat oysters at Christmas?

Do you know why we eat oysters at Christmas? Find out here, along with a list of the best places to buy them!
Sho, the broth, hot! Food & Health

Sho, the broth, hot!

A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Manon Fleury x Delphine de Vigan: the same sacred fire for human beings News & Events

Manon Fleury x Delphine de Vigan: the same sacred fire for human beings

One is a committed chef who draws inspiration from all art forms. The other is a writer whose works have been acclaimed by critics and the general public alike. Each, in her own way, speaks of respect for the living. The meeting was an obvious one.
This chef will invite you to his table for a year if you find the name of his future restaurant News & Events

This chef will invite you to his table for a year if you find the name of his future restaurant

This former Top Chef finalist is getting ready to open his first restaurant. For the occasion, he's organizing a big contest on Instagram to find the name of this future establishment.
Why do we eat turkey at Christmas? Food & Health

Why do we eat turkey at Christmas?

Do you know where the tradition of the Christmas turkey comes from? The answer may not be what you expect! An anthropologist tells you.
relais & Châteaux celebrates its 70th anniversary in 2024 Tables & Chefs

relais & Châteaux celebrates its 70th anniversary in 2024

In 2024, Relais & Châteaux celebrated 70 years of excellence and passion. A look back at seven decades dedicated to the art of entertaining, the preservation of our culinary heritage and a commitment to sustainability.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners