Algues au Quotidien - Aurélie & Eric Viard - Alternatives Editions Gallimard

⚠️ Please note : BOOK IN FRENCH

Dive into the depths of the edible seaweed, Discover where they come from, how they are "cultivated," their benefits, and especially how they can be used daily, in our meals and in cosmetics.

🪸 Sea water macroalgae (wakame, , Dulse, , nori...), microalgae freshwaterspirulina, , Chlorella, , Klamath), everything is there!

Browse through the 13 most common varieties of seaweed in Europe, page by page, and become unbeatable experts on these precious treasures of the sea.
Eric, who has been consuming algae for over 20 years, has set his scientific and curious mind in motion to seek out unprecedented and surprising information about these still too little-known plants at our place in France. Aurélie has put her culinary creativity into action to deliver to you 40 original, simple, and oceanically delicious recipes.

At a truly very affordable price, these 140 pages will transport you into the world of the most promising food of our century. Rich in plant proteins, vitamins, and minerals, particularly iodine, seaweed cultivation requires very few resources for a very high nutritional density. It's time to put seaweed back at the heart of our plates !

🪸 Our goal through this book is to make you want to adopt algae so that they truly become part of your diet, in order to let you enjoy their exceptional nutritional qualities and richness with delight. And as a bonus, you will also discover their uses and benefits in cosmetics through about ten recipes for the skin and hair.

On the menu of recipes : Tapenade, miso soup, plant-based cheese, granola with sea lettuce, and even chocolates with chlorella !

We are very happy to share with you our double distinction, both national and international, for our book. "Seaweed in Everyday Life"

💫 Named Best cookbook in the Seafood category at the Gourmand Awards 2025, in Cascais, Portugal. The president and founder of the Gourmand Awards praised the book for its depth and cultural significance: " Congratulations to Aurélie Viard and Éric Viard for their enlightening and inspiring work. By revealing the incredible nutritional benefits and ecological advantages of microalgae and macroalgae, you have opened a window to a fascinating and rapidly expanding world. With detailed ideas and recipes, you invite readers to incorporate these super plants into everyday life. Thank you for sharing your expertise and passion, thus helping to make algae a vibrant and accessible element of modern cuisine and well-being."
Founded in 1995, the Gourmand Awards, with participation from over 200 countries, are the only international competition dedicated to publications on food and drink cultures. The competition is free and open to all languages.

💫 And elected Best Wellness Cookbook 2025 awarded by the venerable National Academy of Cuisine, primarily comprising Meilleurs Ouvriers de France and Bocuse d'Or chefs.

🪸 To learn more, also check out our following articles and many others on the Algae categoryFrom our blog:

Dulse, an algae rich in trace elements: copper, gold, and silver

Dulse seaweed contains as much protein as soy (20 to 35%) !

Seaweed and Microalgae: Benefits, Nutrients, Culinary Uses

Demystifying the Relationship Between Algae and the Thyroid

Fucoidan: Unveiling the Benefits of Brown Algae for Inspired Longevity

Fucoxanthin: Can this brown algae really help with weight loss ?

Okinawa diet and seaweed: the longevity secret of Japanese centenarians

Seaweed: the superfoods of the sea, allies for your health and the planet

Algae proteins: the complete alternative to meat decoded

Plant-based iron: why algae outperforms red meat

🎧 As well as our podcast Seaweed in Everyday Life ! !

✨ Discover the world of seaweed in cooking during Éric and Aurélie's appearance on the set of Télé Matin - the flagship show of France 2 - and learn how to incorporate these everyday superfoods into your diet:

✨ As well as this excerpt from a report produced by France 3 where Eric introduces you to different fresh seaweeds:

✅ What the media are saying about our book:

- France Bleu : "Aurélie and Éric Viard wish to raise public awareness about the use of seaweed in cooking."
- The World: "This little book is a good start to dive into this iodized universe."
- Advantages : "From now on, we will consume seaweed in ways other than at sushi restaurants!"
- Biocontact : "The authors detail for thirteen of them their production methods, nutritional benefits, culinary and cosmetic uses, and environmental advantages."
- Health Side : "Freshwater or seawater, these are also true nutrient treasures that the authors teach us how to prepare."
- Gaya One "This dual distinction, both national and global, validates the Viards' rigorous and creative approach to integrating the treasures of the ocean into contemporary gastronomy."
- HERE Saint-Etienne Loire "Algae in everyday life have become a central topic this Veganuary. Éric Viard, an agronomist and founder of the online organic and plant-based grocery store Biovie.fr, came to share his expertise."

Aurélie and Eric Viard

💫 Aurélie, passionate about the gastronomic world of raw food, experiments and designs custom recipes. Each new food item listed on Biovie is an opportunity for her to explore new flavors. For Aurélie, who has been practicing living food since 2014, it is a colorful and varied universe that brings joy to meals and allows for infinite creativity.
Aurélie is committed to sharing everyday cuisine that is family-friendly, unpretentious, but always full of flavor. For her, seaweed is a universe in its own right. The diversity of varieties, textures, colors, and especially their incredible nutritional richness have convinced her that these sea vegetables have a rightful place in our daily culinary life.
> You can find even more recipes in her first book on seaweed. Cuisiner les algues in partnership with Elsa from BRETALG.

💫 Eric, on the other hand, is an agronomist by training. His scientific mind drives him to constantly seek new innovations, new modes of consumption, and to understand them in depth. He has written numerous articles on the blog as well as in scientific journals such as "Hippocrates," the journal for naturopathy professionals.A vegetarian since adolescence and a committed raw foodist for over 20 years, seaweed is a staple in his daily meals: not a day goes by without a sea vegetable on the table, even when traveling! For him, it is one of the keys to vitality in a plant-based diet.

aurélie viard, auteure du livre Eric Viard, auteur du livre