Jules Rolland

The Path

Line-level training at Lycée Le Paraclet gave Jules Rolland the base of his craft. From there, the work stayed practical: direct service, close attention to place, and a steady respect for season. As food-truck operator at Food truck with his brother Louis in Plomeur (2020–2022), Rolland worked in a format that demands pace, consistency, and a read on what the region wants to eat. In 2022, that experience carried him to Nuance in Plomeur, where he became chef.

The Work Today

Since 2022, the Nuance kitchen has been shaped by Rolland’s handling of seafood and land produce, with Brittany and the coast setting the terms. The cooking moves between inventive pairings and seasonal restraint: local produce, unusual combinations, and a clear effort to keep the menu precise rather than crowded. The result is a style that tracks the region’s rhythm without flattening it. Citron yodé is the named marker of that approach: a dessert built with lemon and seaweed. In Jules Rolland’s hands, it reads as coastal logic rather than novelty, bringing brightness, salinity, and a slight savory edge into the same plate. His discipline is expressed in the daily work of tasting and seasoning, which he states plainly: “I like to create something in my menus; I think it is important to taste everything and season everything every day.”

Signature

Jules's signature dishes include citron yodé.

In Their Words “I like to create something in my menus; I think it is important to taste everything and season everything every day.” “For me, cooking is about having that link between land and sea.”

Acclaim

Jules Rolland has received MICHELIN Guide France — One MICHELIN Star (2025). Jules's honors include One MICHELIN Star.