Three varieties of seaweed, three colours, three flavours.
Sea lettuce, dulse and nori are harvested by professionals along the coast of Finistère and selected for its refined taste.
There are washed in seawater then dehydrated at low temperature (35 to 40°C), in order to preserve their aromas and nutritional properties.
Finally, there are crushed and sifted. The vegetables: onion, carrot, tomato, celeriac, leek, garlic come from organic farming. These dehydrated vegetables have been carefully selected for their high flavour quality.
The spices: lemon peel, black pepper, dill, coriander, oregano, cloves add a delicious flavour to the mix.