Restaurant guide · Fine dining
Le Coquillage
At Château Richeux, Hugo Roellinger builds a seafood-led, plant-forward cuisine around the Bay of Mont-Saint-Michel.
The dining room, opening onto the landscape of the bay.
On the first floor of Château Richeux, a 1920s villa facing the Bay of Mont-Saint-Michel, Le Coquillage lets the landscape into the dining room. Its windows frame the sky, the shore and the changing tides. At the table, chef Hugo Roellinger offers his own reading of the coast, shaped by seafood, garden herbs and spices.
A cuisine that follows the coast
The restaurant serves a single menu guided by the day’s catch and harvest. Small-scale fish and shellfish, seaweed, plants and spices set its course. Meat is not served. The aim is not to recreate a seascape on the plate, but to express Brittany through its ingredients, producers and the work that connects them.
Table service overlooking the bay.
The chef’s path helps explain this sensibility. Before returning to the kitchen, Hugo Roellinger sailed with the merchant navy. Today, the menu “Au gré du Vent et de la Lune” unfolds a story shaped by wind, tides and seasons. The MICHELIN Guide highlights the cooking of seafood and its sauces, alongside the use of seaweed, flowers, herbs and spices.
A shell-shaped dessert finished with caramel at the table.
Time to watch the bay
The room stays in conversation with the horizon: the light shifts, the foreshore appears, then the sea returns. Guests come as much for this close view of the bay as for a highly precise cuisine. It is a place for a meal treated as an escape, with time to follow each course.
A garden-inspired composition from the menu.
The restaurant opens Tuesday to Saturday for lunch and dinner, and closes on Sunday and Monday. It is at Château Richeux, lieu-dit Le Buot, in Saint-Méloir-des-Ondes. Children aged six and over are welcome, and parking is available. Opening details and booking arrangements can change, so confirm them with the restaurant before visiting.
The dining room, with its large windows facing the bay.
At a glance
- Cuisine: seafood, plants, seaweed and spices; no meat.
- Chef: Hugo Roellinger.
- Distinction: three MICHELIN stars in the 2026 Guide.
- Opening: Tuesday to Saturday, lunch and dinner.
- Address: Château Richeux, lieu-dit Le Buot, 35350 Saint-Méloir-des-Ondes, France.
The distinction and visitor information were checked on 22 October 2026. Check the official Maisons de Bricourt information, the Relais & Châteaux listing and the MICHELIN Guide listing before booking.