Bord à bord produces algae-based side dishes and cooked dishes. The company has sold more than 600,000 units per year.
Seaweed on your plate, an ocean of flavors. Long confined to vegetarian or organic sections and sushi-maki restaurants, algae is inviting itself into our kitchens and refreshed our palettes. If in Asia algae have been consumed for millennia, in France, they sometimes still inspire a form of disgust. “It’s not in our tradition. And then there was confusion with green algae pollution caused by intensive agriculture,” says Henri Courtois.