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Fundamental to the health of the ocean floor, seaweed has become emblematic of Hugo Roellinger’s cuisine.
Snorkeling to see the Mediterranean’s underwater treasures, kayaking in the Dordogne, swimming in the limpid waters of Lake Annecy or a Nice backcountry lagoon, communing with the tides of Brittany. Here are ten elemental immersions to enjoy while staying at Relais & Châteaux properties.
As a little boy, Hugo Roellinger listened eagerly to the bedtime stories told by his father, Olivier Roellinger, a former three-star chef and Vice President of Relais & Châteaux. Former sailor, Hugo returned to world of cooking at Le Coquillage, the Michelin-starred family restaurant in Cancale.
