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Book - Cuisiner les algues - Biovie x BRETALG - Marie Claire Ed.

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Inspiration for preparing raw and cooked seaweed on a daily basis, co-written with BRETALG. Please note: book in French !

Marie-Claire Editions

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Cuisiner les algues - Aurélie Viard x Elsa Pointud - Marie-Claire Editions

It is an honor that Marie Claire Editions did us by entrusting us with the management of this book, the very first book of vegetarian recipes that puts seaweeds at the center of the plate.

Seaweed deserves to be adopted daily in the cuisine with joy and simplicity to combine ecological commitment and vegetable food. Between iodized creations and revisited dishes, these recipes are all vegetarian and sometimes completely vegan and/or raw. Easy to make, they are an alternative to meat because edible seaweeds is a source of protein but also of nutrients and trace elements.

This very first book for Aurélie Viard and Elsa Pointud as writers is a consecration for all the work done over the past 10 years to highlight algae and promote their limitless benefits to as many people as possible. Aurélie, specialist in raw cuisine and daily seaweeds consumer, and Elsa, manager of BRETALG, who knows all the secrets of these exceptional plants, share their best recipes with you, from breakfast to dinner, including snacks!

This book is simple, pleasant, the recipes are easy to prepare and the book is offered at a very affordable price.

Discover these 50 vegetarian recipes to make you love seaweed!



Juices, crackers, pies, carpaccio, tabbouleh or even cookies and jams!

Aurélie Viard

Passionate about the gastronomic universe of raw food, she experiments and concocts custom recipes. Each new product referenced on Biovie is an opportunity for her to conquer new flavours. For Aurélie, seaweed is a universe in its own right. Various trips to Asia ended up convincing her that these sea vegetables have their place in our culinary daily life, especially in their raw form, the most noble.

Elsa Pointud

Elsa has been co-manager of BRETALG company since 2015. Specialized in the harvesting and processing of organic seaweed from Brittany, she knows better than anyone the specificities of each variety of seaweed. Her expertise in edible algae enables her to transmit the best of the flavor of these marine plants in order to create gourmet and surprising recipes.

- 128 pages

- 18 x 23 cm

- paper from sustainably managed forests

- Marie-Claire Editions

Please note: book in French !

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