Le Coquillage
Saint-Méloir-des-Ondes, France
⭐3 Stars
The Experience
From Michelin Guide
A not-too-imposing and rather romantic manor house, a magical view of the bay of Mont-Saint-Michel... and a true culinary epic. After a first life in the merchant navy, Hugo Roellinger refined his kitchen craft with modesty; today, his menu At the whim of the wind and the moon is a poetic voyage which holds you breathless from start to finish and offers a particularly personal vision of Brittany. Here, seafood is magnified with fluidity, delicacy and a naturalness that is stunning, like these translucent langoustines in a morel tartlet, mead mousseline with “shadow powder”, a marvel of balance... or lobster in two ways, with its sauces of rare complexity. This is a cuisine that speaks with directness, although its apparent simplicity conceals an unrivalled subtlety in the harmony of flavours, and a particular talent for the use of spices (an apple never falls far from the tree…), seaweed, flowers and herbs from the kitchen garden. Mischievous and sometimes daring low-sugar desserts extend this marine universe to splendid effect. A sensitive cuisine carried by a team committed to the cause, which knows just how to find the right tone.
Unique Things
From Visitor Experiences
- Unique Farm-to-Table Approach: Le Coquillage incorporates produce from its own farm, including a variety of heirloom apples and other local ingredients, into its menu.
- Innovative Use of Seaweed: The restaurant uses seaweed collected from the sea, which is dried and used in broths to add umami flavor, replacing meat components in dishes.
- Asian Influence on Breton Cuisine: The menu combines Asian flavors with traditional Breton seafood, creating a distinctive culinary experience.
Ingredient Stars
From Visitor Experiences
- Langoustine: Featured in the "Langoustine en tartelette," this dish combines succulent langoustine with earthy morels and a smooth honey mousseline, showcasing the restaurant's focus on local seafood.
- Lobster: The "Homard en deux façons" is a signature main course where lobster is served in two ways, highlighting different textures and flavors, often paired with complex sauces.
- Caviar from Aquitaine: Used in select dishes, this ingredient adds a luxurious touch to the menu, reflecting the restaurant's commitment to high-quality ingredients.
- Morels: These earthy mushrooms are used in the "Langoustine en tartelette," adding depth and complexity to the dish.