Whilst algae is not yet part of French cuisine, calling it a sea vegetable could give it a bigger potential. In 10 years time could the French be eating a plate of sea beans with their steak, or lasagne with sea lettuce?
What the French don’t realise is that they have already been consuming algae as thickeners and gelling agents, such as agar-agar. It is also commonly used in Japanese cuisine. The French are now less hesitant in consuming algae and serve it with drinks as algae tartare or algae paté.
Algae experts believe that the semantics are crucial, by re-naming algae as sea vegetables integrates it into Western cuisine.
Algae can be found in Asian or organic stores, either dried or pickled. Fresh algae, which goes off quickly, is only found by the coast. Whilst freezing is an alternative method to preserving algae, it remains incipient in France. Algolesko launched into freezing algae in May. Their Breton algae is aimed for the agri-food industry who will then integrate it into meals or package it in sachets.
