Le Coquillage

Who this place suits

With family

4/10

As a couple

10/10

With friends

8/10

Solo

5/10

With a dog

3/10

Reduced mobility

6/10

These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.

About

At Château Richeux, Hugo Roellinger creates a unique seafood cuisine without meat, where seaweed, spices, the fishermen’s catch and the garden’s produce make up a sensory journey facing the bay of Mont-Saint-Michel. Le Coquillage holds three stars in 2026. The outline of Château Richeux overlooks the bay of Mont-Saint-Michel, between garden and sea horizon. This 1920s house is more than a setting: it ties the meal to the rhythm of the tides, the light and the seasons. The restaurant is on the first floor, with a dining room facing the landscape. Before or after the meal, the grounds let you linger in the spirit of the place. The view naturally depends on the weather. Hugo Roellinger builds a deeply personal cuisine, born of a dialogue between his family heritage, his experience of sailing and today’s producers. Iodine and spices answer each other in cooking that seeks depth of flavour rather than display. The chef does not reproduce his father’s recipes: he develops his own language, made of broths, infusions and sea plants. The third star, confirmed in 2026, recognises this singular work. The restaurant states clearly that it serves no meat. The menu is built around seafood, the garden’s harvest, seaweed and spices sourced from producers. This is a strong culinary line, not merely a vegetarian option. Guests who do not eat fish should therefore get in touch before booking to find out whether an adaptation suited to their diet is really possible. Seaweed can bring a delicate saltiness, a texture or an almost broth-like character to a dish. Spices, used with restraint, create an aromatic depth that accompanies the seafood rather than masking it. The contrast between the resources of the bay and faraway produce expresses the Roellinger family’s openness to the world. Each course can thus evoke a different latitude while remaining rooted in Brittany. The main menu bears a name that recalls natural rhythms. It is listed at 290 € per person excluding drinks, for a tasting in many courses. Some course titles evoke the sea, the seabed, apples or seaweed without describing the exact ingredients on their own. The house warns that dishes may change with the harvests and the catch. All guests at a table are asked to take the same menu. The A l’Abri des Flots menu is offered at lunch only, at a published price of 230 € excluding drinks. It is not an à la carte menu but another progression devised by the house. The Breton cheese table appears as a separate supplement. To plan your budget, confirm the menu booked, the drinks pairings and any supplements. The meal calls for an afternoon free of other commitments. Le Coquillage is more than a succession of plates. The service is an essential part of the experience, carrying through the care given to the produce and the landscape. The house publishes specific conditions for welcoming children and for bookings. Dietary requirements must be mentioned when you book. The rooms and the Bains Celtiques are complementary experiences but are not automatically included in the price of the meal. Your visit can continue towards the port of Cancale, the Pointe du Grouin or the paths above the bay. The tides change the look of the foreshore completely. Never venture onto the mudflats at random, even when the sea seems far away. Staying on site lets you discover these landscapes without having to drive off straight after the long meal.

What you will see

• Cuisine: signature seafood cuisine, sustainably fished produce, vegetables, seaweed and spices, no meat.
• Chef: Hugo Roellinger.
• Michelin distinction confirmed in 2026: 3 stars.
• Le Coquillage is on the first floor of Château Richeux, lieu-dit Le Buot, Saint-Méloir-des-Ondes.
• Hugo Roellinger runs the kitchen of this family house, heir to the work of Jane and Olivier Roellinger.
• The house also mentions an ecological distinction obtained in 2020, not to be confused with the number of Michelin stars.

Practical information

Address

Château Richeux, lieu-dit Le Buot, 35350 Saint-Méloir-des-Ondes

Nearby

The grounds of Château Richeux, the bay of Mont-Saint-Michel, the port of Cancale and its oysters, the Pointe du Grouin

Frequently asked questions

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