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The Château Richeux's cherry and apple trees are in bloom. Out on the cliff sides, the broom shrubs and gorse bushes evoke memories of youth. And in the kitchens, we've been playing around with the first legumes of the season, such as new baby potatoes, asparagus, peas, new baby onions, strawberries, and tender shoots. The bay abounds with young squid in addition to delicious clams and oysters, and the lobsters are finally beginning to emerge from their winter hiding places. The symphonic range of marine and vegetable life around the Mount Saint-Michel Bay has caught us up yet again in its vibrant, orchestra-like movement.

   

New Baby Potatoes with Whiting Filets and Marine Sea Spices. While whiting is one of the most delicate fish that the Earth has to offer, new baby potatoes are the true sweets of the Brittany soil. Both are brought together by Poudre Marine, a spice inspired by the sea. Try out this recipe for yourself: New Baby Potatoes with Whiting Filets and Marine Sea Spices. >>

   

Fatema Hal and I share many of the same values and passion for finely spiced cuisine, which is why we have come to be friends. Anthropologist and chef in her Parisian restaurant, Le Mansouria, Fatema Hal has opened up her research on "les dadas", a name for traditional domestic servants who occupy an honoured place in some Moroccan households, and who, incidentally, keep the culinary secrets. This cherished Ras el Hanout is the fruit of such a personal record: twenty-seven different spices that we roast, steam and grind in our workshop in Cancale. >>

   

Christian Lejalé has written a biography on me that retraces my life as a chef, with all of its successes and its growing pains. Cuisine, passion for boats, and ups and downs: it is a story about a way of looking at life. >>

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