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,” notes Henri Courtois, who founded Bord à bord twenty-five years ago.
Her small company produces, from species harvested in Brittany, a whole range of side dishes and cooked dishes: confits, pastas, pesto, tartars... A sign that times are changing, she has sold more than 600,000 units per year. last year, volumes far removed from the few handfuls of sea lettuce that Henri Courtois sold on Parisian organic markets in the 1990s.
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