La cuisine des algues : Tiphaine Perron

Tiphaine Perron works along the coast of Brittany, France, harvesting seaweed and sharing her knowledge and appreciation of this remarkable marine ingredient.

An aquaculturist, artist, and cook, she founded Cœur d'algues, a project dedicated to seaweed. Along the Breton coast from Roscoff to Saint-Malo, she organizes educational shoreline walks, workshops, culinary events, and other activities centered around discovering and understanding seaweed.

Drawing on her experience, this book offers a comprehensive introduction to seaweed, from harvesting it in the wild to using it in the kitchen.

It focuses on seven of the most representative seaweeds found along the French coast, including sea lettuce, wakame, nori, dulse, and royal kombu. Perron explains how to identify each variety, understand its season, harvest it responsibly with respect for coastal ecosystems, and preserve it correctly.

The book also features 40 savory and sweet recipes, including seaweed crackers, sesame kombu chips, green pea and wakame risotto, dashi, chocolate mousse with nori, and rhubarb and nori panna cotta.

While seaweed has long been a familiar ingredient in Japanese cuisine, this book offers a particularly interesting perspective by exploring it through the coastal environment and food culture of Brittany, approaching seaweed not only through cooking but also through harvesting and preservation.

Gathering seaweed directly from the sea, understanding its individual characteristics, and transforming it into food—the book invites readers to discover new ways of using seaweed from a French perspective and to explore the possibilities of this fascinating ingredient.