Opening times

The Maisons de Bricourt and the Restaurant, le Coquillage are open everyday.
Booking by phone :
+33 (0)2 99 89 64 76

By email :
info@maisons-de-bricourt.com.

the Powder of Ulysses, an elegant combination of herbs and aromatic spices for pasta


9 November 2016

Happy who, like Ulysses... …has travelled to the confines of the Mediterranean, relished the taste of the wind and brought back dreamlike fragrances. But most provisions would spoil easily and scurvy was a major threat… I took up the torch—I imagined these lands of sun-dried plants and spices, and also reminisced this mixture of flour...
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French spices


16 September 2015

For years, I have been selecting the best spices in the world, in addition to using the highest quality herbs, seeds, leaves, flowers, pieces of bark, roots, and natural vegetal aromas from Brittany and from the different regions of France, in my cuisine. These are the spices of France. By definition, spices are seeds, leaves,...
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French spices, herbs of Olivier Roellinger

Valentine’s cheese trolley


30 April 2015

The cheese trolley is an institution in France, a strong symbol of our cultural and culinary patrimony, a national pride! Since 2007, I trusted Valentine Roy with mine, first at the Relais Gourmand *** then, after it closed, she convinced me to keep it at the Coquillage, focusing on Normandy and Brittany cheeses. We work...
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The Grande Parade


23 April 2015

On May 16th, the Grande Parade will take place in the Quiberon Bay, a spectacular moment, a ballet drawn on the water by the prestigious sailing boats… the Recouvrance, the Renard, the Marité! For this occasion, Cuisine Corsaire offers a gourmand excursion on board of the Cancalaise! A magical day of delicacies and sea spray. Setting...
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Château Richeux’s cherry trees are blooming !


21 April 2015

Symbol of renewal, the blossoming of the thousands of buds give the garden the delicate colours of spring and a taste of elsewhere… The branches bend under the weight of these fragile offerings to a renewing nature and promise sweet and light days. Take a walk under the blossoming cherry trees, dream about the 17th...
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Asparagus are back!


20 April 2015

After a long and rainy winter, what a pleasure to notice these green tips peaking out! My favourite are the white ones, more flavourful and fleshy. I peel them flat as to not break them and cook them in salted water. I know they are ready when a delicious smell fills the kitchen! But you...
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Château Richeux’s residents get pampered !


17 April 2015

It is the time for Alain to take care of the animals of Château Richeux before temperatures rise. Grass is growing fast in the “Champ du Vent” and Claudia and Pâquerette get to enjoy the soft April sun rays. Alain helps the donkeys change their winter coat by brushing them. The “Champ du...
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A forgotten treasure to magnify new potatoes!


10 April 2015

Every year here in Brittany, the arrival of new potatoes is an event. They are our local treasure, often served with fish; they are also eaten on their own, as a simple pleasure. For some time now I have wanted to couple them with my interpretation of the “taste of a shipwreck”, which...
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Fighting caterpillars…


9 April 2015

… to save the coast’s marine pine trees! We are putting « collars » around the trees to capture the caterpillars going down the tree as the temperature rises. These traps will be completed by more advanced techniques such as pheromone traps or installing bird houses for chickadees who will feast on the caterpillars!

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Results of the Seaweb competition at the Unesco


8 April 2015

Today was held at the Unesco the award ceremony for the Seaweb competition that I organized with Ferrandi cooking school. Seaweb is an organization fighting for the preservation of oceans and their resources and our collaboration is extremely precious for me. This competition is important to me because it sheds light on the young generation...
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The essential lamb “grande caravane”


7 April 2015

I am passionate about salt-meadow sheep of the Saint-Michel bay that feeds from herbs that have been irrigated by sea water after each tide. Obione, fescue and salicornia are rich in salt and minerals, which give it its unique taste. At the Coquillage, we serve the lambs raised by François and Anaëlle Cerbonney, a young...
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