At Château Richeux, guests are received for dinner and lunch at the Coquillage restaurant.
Hugo Roellinger loves to share his cooking, which he elaborates together with his right-hand man, Jêrome Aumont, and the kitchen crew. Aged 31, Hugo is devoted to the ideal of the artisan cook and strives to protect nature and its riches by defending local small-scale fishermen and farmers as well as spice growers from afar.
His cuisine reflects the taste of living here, the taste of the sea, the bocage and seafaring adventures. Seaweed, spices and shells. His culinary quest is to create flavours that evoke Ocean abysses and sea spray carried on the wind, a quest that earned him two Michelin stars in 2019.
Le Coquillage offers a moment of timelessness that unfolds according to the ballet of the actors of the room, in the cosy atmosphere of this 1920s villa. The windows of the dining room are like picture frames, displaying the constantly changing landscape of the bay’s skies and the foreshore’s sketched outlines.