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 around 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 cultivated it for a long time, in his vegetable garden or on the boats of his fishermen", underlines the yellow guide in a press release.
Its card "escapes market studies 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 visited another Parisian palace, George V.
The young Normand, who likes to go and recharge his batteries every week on the family farm, is responsible for all the pastry making at the Cheval Blanc Paris hotel, but also for bread and pastries.
Magali Picherie, from the Mirazur restaurant in Menton, on the French Riviera, best restaurant in the world 2019 according to the British 50 Best ranking, is the sommelier of the year.
The one who works alongside the three-star chef Mauro Colagreco "knows all the vineyards of France, but also of the world" and has "a refreshing vision which reconciles lovers of large bottles as well as modern and natural cuvées".
© 2021 AFP