Cooking seaweed from Bretagne, recipes seaweed, nori, wakame, lettuce, dulse, seaweed tartare

They are red, green or brown and offer a wide range of flavors in both marine, close to those of seafood with oyster tastes or crustacean that flavors of earth with tastes similar to sorrel or fungi.

Condiment or spice that is the role of algae in the kitchen. Combine them with fish and seafood flows. But also think to incorporate the seaweed in your recipes for meat, poultry, in a raw vegetable driveway or a freid vegetables. The seaweed cuisine also allows you to create a dessert sweet and iodized!

Discover how to use, recipes and nutritional aspect of the 6 seaweed species that we selected, namely : sea lettuce, dulse, nori, wakame, sea spaghetti and kombu royal.