Olivier Roellinger head shotOlivier Roellinger, vice president,  Relais & Châteaux Association, led the development of a global sustainability policy for its international gourmet restaurants and continues to work to expand their  sustainability commitment

A native of Cancale, in Brittany Olivier Roellinger has always been different than other chefs. With a degree in engineering, he began cooking at the age of 24. At the Maisons de Bricourt, which opened in 1982, Olivier Roellinger landed his first Michelin star in 1984, a second in 1988 and a third, the most coveted, in 2006. In 2008, he decided to give up these three stars and ever since, he has devoted himself to his seafood bistro “Le Coquillage,” which is nestled in the Château Richeux above the Mont-Saint-Michel Bay, and which received its first Michelin star in 2010. Since November 2009, he is also Vice President of the Relais & Châteaux Association. Olivier is passionate and dedicated to defending local products and marine resources.

Olivier Roellinger’s Philosophy

The sea is the pantry of humanity. We forget that it is fragile and not an inexhaustible resource.

On November 17, 2009, during our conference organized in Biarritz, members of Relais & Châteaux approved six commitments for the sustainable supply of marine products. We appealed to all of our colleagues throughout the world to recognize the major role that we all can play in the preservation of resources, as key advisors on the choice of species that we buy, prepare and serve. Chefs are responsible, sensitive people who must act as driving forces with the wider public.

Therefore, since January 1, 2010, we are committed to removing bluefin tuna (Thunnus thynnus) from menus of restaurants that are members of Relais & Châteaux. This species is endangered; action must be taken immediately. We must be the first to sound the alarm. Being aware of the impending extinction of Atlantic bluefin tuna is very important, but we must also be vigilant with regard to all endangered species.

We have the power to choose the products that we order from suppliers and propose to our clients. If a species is endangered, why not use another whose stock is not limited? All of the fish in the sea are delicious! We need to diversify the species that we use. Wherever we are on the planet, it is important that we know which species are endangered, the fishing zones and techniques, as well as the size of species at sexual maturity. We have a shared responsibility. Let’s be responsible, united and committed.”

About Relais & Châteaux

Relais & Châteaux is an exclusive collection of nearly 500 of the finest, charming hotels and gourmet restaurants in 60 countries.
Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Furthermore, Relais & Châteaux is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony, an unforgettable celebration of the senses.
From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country. The Relais & Châteaux signature reflects this ambition: “ALL AROUND THE WORLD, UNIQUE IN THE WORLD”.

Relais & Châteaux chefs turn towards sustainable seafood

On November 17, 2009, during their conference organized in Biarritz, members of Relais & Châteaux, an international organization gathering nearly 500 hotels and restaurants in 60 countries, approved six commitments for the sustainable supply of marine products. Olivier Roellinger appealed to all of his colleagues throughout the world to recognize the major role that they all can play in the preservation of resources, as key advisors on the choice of species that they buy, prepare and serve. Relais & Châteaux members have committed to remove bluefin tuna (from the Atlantic and Mediterranean) from their menus, as of January 2010, to stop serving endangered species and to communicate their choices to their clients.

During the 2010 Seafood Summit, Jaume Tàpies, Relais & Châteaux President, officially launched the Relais & Châteaux blog dedicated to seafood marine resources conservation. The aim of the blog is to raise the awareness of a maximum of professionals around seafood sustainability and to encourage chefs worldwide to commit to sustainable fishing. Visit the blog: www.relaischateauxplanet.com

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