"In St. Malo, once the principal port of the Compagnie des Mers du Sud, later the Compagnie des Indes, the child I once was, perhaps more than other people, has kept his eyes fixed on the distant horizon, far beyond the city walls, dreaming of improbable journeys, imagining far-off shores and unknown vistas. My childlike dreams are filled with vanilla, cinnamon, nutmeg and benzoin. These spices have become the treasures of an imagination nurtured by thoughts of the amazing adventurers from Brittany: sailors, explorers, learned men and writers with names like Jacques Cartier, René Dugay-Trouin, Mahé de la Bourdonnais, Surcouf, Jean Charcot and Chateaubriand."

Olivier Roellinger has decided to share these treasures. On a beautiful September day in Cancale, Épices Roellinger became a temple dedicated to herbs, aromatics and spices. "It's located in a former warehouse that once belonged to an 18th century adventurer," he explains, "where I've been cooking for over twenty years."

The collections of spices, perfumed oils, chutneys, international peppers and fine salts have been gathered from the finest sources. This new spot will also allow visitors to witness the various steps involved in the transformation of spices: drying, roasting, sterilizing, weighing, blending, assembling, grinding… "This is like a bazaar, in the original sense of the word," Olivier Roellinger smiles. The pestles and the sterilizer stand near the perfumer's rosewood furniture brought from India, silvered mirrors that have survived numerous monsoons, and a canoe from southern Kerala. Within these four whitewashed walls tinted with turmeric pigments, gourmets, restaurant regulars and the curious will be able to delve into the "wonderful game" of spice blending, even creating their own personalized mix.

Neither simply a shop or a laboratory, this former warehouse doesn't hide its educational role. "We want to pass on knowledge, but even more we want to encourage people to use spices on a daily basis, and not just as decoration." That's why every blend comes with advice for use. "Let's say instead that we specify the preferred destination, though people can deviate a bit from the course." Among them are the spice blends that "have made the success of our cuisine, whether land- or sea-based," such as "return to the Indies" powder for fish and shellfish; "Névis" powder which is mixed with an equal quantity of breadcrumbs for coating fish fillets; "dreams of Cochin" powder, added to yogurt or fromage blanc for vegetable salads or marinated fish; Corsair curry powder, to flavor a cream sauce for marinated mussels… and so on.

"Like a nose in a world of scents, I see myself as a palate in a world of flavors. This game has always allowed me to express my region's spirit of adventure, transporting me over the horizon, beyond where the eye can see, to follow the call of the unknown." Experience the world through these powders and seeds as you bring an exotic flavor to your home. Roellinger spices are a touch of elsewhere, a taste of the strange and unfamiliar, yours to enjoy and discover.

Traveling the Spice Route
"I use spices like punctuation. In the 18th century, they symbolized an openness to other shores, a coming together of different peoples. Today, in our global village, combining flavors from near and far has become accepted practice."

Click on each spice to learn more…