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Training

the landmark book

Algues au quotidien

“Algues au Quotidien” is the reference on the subject: 13 varieties decoded, from farm to plate – nutritional benefits, culinary, cosmetic and environmental uses. Plus 40 recipes to put it all into practice.

The recipes are explained really clearly. Fascinating read, packed with detail, and it even tells you where seaweed comes from.

Great book, I’ve tried half the recipes already and I’m totally hooked on Furikake, the Japanese condiment.

Best cookbook
in the world

Gourmand Awards 2025

Best wellness cookbook 2025

Académie Nationale de Cuisine

€14.00

Order the book
The book Algues au quotidien

Our own titles

The Biovie school

Twenty years of seaweed expertise, distilled into a double award-winning book and a course by Éric and Aurélie. Take it in small bites or savor the whole thing.

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THE FUNDAMENTALS

Living Food

The living food courses we have handpicked for you, taught by recognized experts. From your very first recipe to everyday habits — to start gently or go deeper, with no detours.

The Basics of Living Food - Cherie Soria

Living Light Culinary ... In stock

€297.00

Chutneys

Marie Sophie L In stock

€50.00

Syrups, raw jams and enzyme pastries

Marie-Sophie L

€90.00

The Fundamentals of Living Food

Living Light Culinary ...

€239.00

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videos

Webinars

Courses led by Shira Benarroch (ShiraBio): fermentation, raw cuisine and living food, to follow at your own pace.

Lacto-fermentation: the basics

ShiraBio course In stock

€35.00

Plant-based cheeses

ShiraBio course In stock

€35.00

Summer lacto-fermentation

ShiraBio course In stock

€35.00

Raw cuisine vitality 1: pizza and gazpacho

ShiraBio course In stock

€35.00

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