{"id":11524,"date":"2022-02-14T09:30:39","date_gmt":"2022-02-14T08:30:39","guid":{"rendered":"https:\/\/eneasmagazine.com\/en\/?p=11524"},"modified":"2022-02-14T09:33:56","modified_gmt":"2022-02-14T08:33:56","slug":"sleeping-in-a-michelin-starred-chefs-home","status":"publish","type":"post","link":"https:\/\/eneasmagazine.com\/en\/lifestyle\/tourism\/sleeping-in-a-michelin-starred-chefs-home\/","title":{"rendered":"Sleeping in a Michelin-starred chef’s home"},"content":{"rendered":"\t\t
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Renowned for the diversity and richness of its products, Brittany has always attracted great culinary talents. A legendary region between land and sea that inspires chefs to create extraordinary dishes full of subtle and delicate flavors. Enjoying a meal in the restaurant of a Michelin-starr<\/b>ed Breton chef is a unique experience both for the taste of its delicious dishes and the magic of its surroundings. To extend this gourmet break, the ideal is to sleep on site to better appreciate the spirit of the house and the surrounding landscapes<\/b>. A unique experience offered by some great Breton chefs with exclusive and carefully decorated accommodations that beautifully complement their gastronomic offer.<\/span><\/em><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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La Ferme du Vent of the Roellinger family – 40 years surrounded by spices<\/span><\/strong><\/h3>
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\u00a9Anne-Claire H\u00c9RAUD<\/figcaption><\/figure>

The latest creation of the Roellinger family, La Ferme du Vent overlooks the bay of Cancale<\/b> in the heart of a universe as relaxing as dreamlike. Five kleds (in Breton, shelters against the wind) are available for a stay in total disconnection. Here, there is no wifi, no TV, just the permanent spectacle of a nature that evolves to the rhythm of the tides. Soft carpets, leather sofas, sheepskin, linen sheets, the kleds bet on comfort and authenticity. Savoring a dinner prepared by the chef of Le Coquillage restaurant at Ch\u00e2teau Richeux, Hugo Roellinger<\/b>, in the intimacy of the kleds is a unique experience. With two Michelin stars<\/b>, he has been consecrated as chef of the year 2022 by the second Gault&Millau gastronomic guide for his free and sustainable cuisine “that pulverizes the codes”. Only 33 years old, he is at the helm of the restaurant Le Coquillage following in the footsteps of his father, the corsair chef, Olivier Roellinger who was characterized by a cuisine inspired by the sea and spices of the end of the world.<\/span><\/p>

2022 will be a year of celebration for the Roellingers. They are also celebrating the 40th anniversary of the opening of Bricourt and the 30th anniversary of Ch\u00e2teau Richeux. 40 years of cuisine, of exchanges, of hospitality, of spices and above all of shared moments in the bay of Cancale.<\/b><\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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