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

Sea lettuce is a green seaweed supple with a strong flavour, similar to sorrel. It will enhance the flavour and strength of all your recipes. Raw or thinly sliced it will suit salads, sauces, soups and vinaigrettes. Because of its leaf shape, sea lettuce will also accommodate wrapping technique recipes (papillote).

Traetment :
The seaweed are harvested during high tides on the Brittany coast and are washed with sea water. They are then dried under greenhouse on table and dehydrated in dryers where the temperature is around 40 ° C. They are finally crushed and sieved.

Presentation :
Seaweeds are conditioned in Doypack Ziplock packets that can be closed again after use to protect seaweed from ambient humidity. Preservation is improved.