Nori – Fine and soft seaweed. It is the rarest variety on our Finisterian coasts. It offers delicate hints of dried mushrooms and shells. This is the seaweed that is found in the makis of Japanese cuisine. Accompany with elegance egg omelettes, and cold and hot sauces Ideal with the most delicate dishes including raw shellfish.
Sea Lettuce – When it is raw, seaweed has a slightly salty flavour. When cooked, its texture is softer and its flavour reminds you of sorrel.
It is the most consumed seaweed in France! Replace parsley in your recipes, spice up white butter or fry a pan of seasonal vegetables.
Dulse – Crispy raw seaweed with a slight hazelnut taste, when cooked its texture is mushy with a mild flavour of crustaceans.
It is the preferred seaweed of Chefs! Gives a delicious taste to shells in your recipes, ideal in a surf and turf quiche, or a cream sauce.