Wild harvested and sea salted, growing wildly on the seaside.

Kombu is a brown seaweed with the form of blades and has a bulky and fleshy texture.

It is very rich in iron, calcium and potassium.

Handling : Remove salt for three minutes under tap water.

Kombu is very appreciated in soups, with fish or leguminous plants.

 Packaging :

- Fresh in brine, in boxes by 10 punnets (250 g each)
- Also available in boxes mixed with 5 species
- For other packaging or dry seaweed, please contact us.

 Ingrédients :

- 100g seaweed

- Onion

- Carrots

- Greens

- White wine

- Water

Recip Idea: Fumet de Kombu

Directions :

• Brown all ingredients over low heat for 30 minutes.

It is ideal for poaching your fish accompanied with rice or a sauce.

Kombu can also be prepared as salad
or in soups.

Wild harvested and sea salted, growing wildly on the seaside. Ideal storage at 4°c. Wakame is a brown seaweed, rich in calcium and mineral salts.

Handling: Remove salt for three minutes under tap water.

The wakame seaweed is excellent in a salad with red onions, quinoa or mixed with an avocado cream.

You could be also surprised by cooking the Wakame in chocolate cakes with orange zests.

Packaging :- Fresh in brine, in boxes by 10 punnets (250 g each)
- Also available in boxes mixed with 5 species
- For other packaging or dry seaweed, please contact us.

Ingrédients :

-200g wakame seaweed

-2 onions

-10 cl white wine

- 20cl liquid cream

- Puff pastry

- Tuna crumbs

Idée recette : Seafood cake

Directions :

• Mix the thinly sliced wakame, tuna and onions.
• Brown all ingredients over low heat.
  

• Add the cream. Then garnish the pastry shell and put it into the oven.

Important : Be careful! It is very important
to remove salt from seaweed for
three minutes under tap water.

Wild harvested and sea salted, growing wildly on the seaside, the royal Kombu is brown and rich in iodine and magnesium. Fleshy and crispy, it combines sweet and iodized savors.

Handling: Remove salt for three minutes under tap water.

This seaweed is the staple ingredient for the Japanese soup«dashi» and can also be eaten fried as an appetizer.

It’s the ideal seaweed for replacing the aluminum foil when cooking a fish.

Packaging:

- Fresh in brine, in boxes by 10 punnets (250 g each)
- Also available in boxes mixed with 5 species
- For other packaging or dry seaweed, please contact us.

Ingrédients:

- Royal kombu

- Scallops

- Carrots

- Leek

Recip Idea:
Scallop aumoniere

Préparation :

• After cooking the Kombu 10 minutes, cut it into sheets of 15 cm.
• Put onto the fine sliced and slightly broiled scallops over a julienne of leeks and carrots.
• Close it carefully and fix it with a strand
  (or sea beans). You can poach or fry it.

Wild harvested and sea salted, growing wildly on the seaside. This green, translucent seaweed reminds us of the green lettuce salad in our gardens. It is very rich in calcium, minerals (iron, magnesium...), vitamins and proteins.

Handling: Remove salt for three minutes under tap water... The lettuce seaweed can be eaten thinly sliced with other raw vegetable, accompanied by fish or rice. It can also embellish sauces, salad dressings or soups.

 Packaging :

Ingrédients for 4 persons :

- 100g of sea lettuce

- ½ citron

- 2 shallots

- Liquid cream

Recip Idea: Pan-fried fresh noodles

directions :

• Thinly slice the seaweed and brown it over low heat with shallots.
• Join the lemon juice until evaporation.
• Mix it with the noodles and add some salt and pepper.
• This seaweed is also very delicious with fish in sauce, steam potatoes and rice.