Tide | Algae | Dulse, Lettuce, Glasswort, Wakame...

Wakame (Undaria pinnatifida) is a brown seaweed grown today on the Atlantic coast. Cultivation takes place at the end of September a few miles from the coast depending on the site, and the harvest begins in March until the end of May. It is one of the most consumed algae in Asia. It is desalted in 2 to 3 different waters for 1 minute (until a slightly salty taste is obtained, i.e. close to its natural taste) before being incorporated into your preparations. Due to its concentration of mineral salts, seaweed is a condiment. Take 15 to 30g per person.

This fresh, salted organic dulse is a red seaweed (Palmaria palmata) harvested in northern Finistère, France. Packaged in a 1kg bucket, it is preserved in sea salt, a natural preservation method that preserves all its qualities. This certified organic product contains no preservatives or colourings and is guaranteed GMO-free. Use and storage: Dulse is a tasty seaweed that can be used to season vegetables, added to pies or made into a sauce. To store it, simply keep it refrigerated between 0 and +4°C. It will keep for several weeks.

Black gold from the ocean for a contemporary, briny signature. This fresh nori seaweed, traditionally preserved in sea salt to retain its full vitality, is an exceptional ingredient increasingly sought after by chefs in fine dining, bistros, and Asian cuisine. Unlike classic dried and toasted nori sheets, fresh nori has a supple, plump, and crisp texture, as well as a striking dark purple to black color. Its complex aromatic profile develops intense notes of iodine, green tea, and dried mushroom, bringing a unique depth of flavor (umami) to all seafood creations. Professional uses, preparation, and storage: ► Culinary applications: Fresh nori offers endless possibilities for creative chefs. After desalting, its supple leaves can be used whole to delicately wrap a thin fillet of fish (such as sea bass or monkfish) before steaming, thus protecting the flesh while infusing it with subtle aromas. Finely chopped, it blends beautifully into fish, scallop, or shellfish tartares, or enhances homemade seaweed butter to accompany warm oysters or shellfish. It is also a perfect base for creating sophisticated condiments: gourmet seaweed tartares, marine pesto, or infused directly into dashi-type broths, cream sauces, and emulsions to add a distinctive, briny visual signature. ► Preparation: As this is a freshly harvested and salted seaweed, it is essential to desalinate it before use. To do this, soak the required amount of nori in a large container of fresh water for a few minutes, stir gently, then drain thoroughly. Repeat this process as needed, depending on the desired saltiness level for your recipe. ► Storage: Thanks to its natural salt preservation method, this product boasts excellent stability. It must be stored in a refrigerated room to maintain its freshness and textural properties. The 1 kg packaging is perfectly suited to meet the needs of regular service while ensuring hygienic handling. This ingredient can be found at our Seafood Workshop at Le Delas in the Rungis International Market.

The ultimate seaweed for bringing out the umami in your creations. Fresh kombu, selected by Atelier Marée at Le Delas, is a meaty brown seaweed that is indispensable in modern gastronomy and Japanese-inspired cuisine. Unlike its dried counterpart, fresh kombu offers a supple texture and marine aromas of great purity. Naturally rich in glutamates, it acts as a natural flavour enhancer, imparting that famous ‘umami' flavour which adds depth and a lingering finish to your dishes. Packaged in 1 kg packs, it is a valuable resource for chefs seeking authentic and versatile ingredients. Professional uses, preparation and storage: ► Culinary applications: Kombu is the cornerstone of dashi, the basic stock of Japanese cuisine, but it has many uses in Western cuisine. It is ideal for cooking fish fillets ‘en papillote' with seaweed, where it protects delicate fish fillets whilst infusing them with its mineral salts. It can also be finely chopped to incorporate into seaweed butters or seafood tartares, or used as a fermentation base for vegetables or fish (the Kobujime technique). ► Preparation: Fresh kombu is usually preserved in salt. It is therefore essential to rinse it thoroughly under running water, or even to soak it for a few minutes to remove excess salt, depending on the intended use. When making a stock, do not bring the water to the boil with the seaweed inside to avoid releasing excessive bitterness and a overly viscous texture; steeping at 80–90°C is recommended. ► Storage: Store in a refrigerated environment between 0°C and +4°C. Thanks to its natural preservation method, it has excellent shelf life, but must be kept in its original packaging to preserve its moisture and organoleptic qualities.

This organic sea lettuce is a green seaweed (Ulva sp.) prized for its fine, delicate texture. Packaged in 1kg boxes, it is preserved in sea salt, a method that guarantees excellent preservation while maintaining its qualities. This product is organically grown and contains no preservatives or colourings. Use and storage: Fresh salted sea lettuce can be used for steaming or as an accompaniment to raw vegetables. Finely chopped, it can also be eaten raw. It should be stored between 0 and +4°C, away from light to prevent discolouration. It will keep for several weeks.

This organic seaweed tartare is a tasty blend of seaweed and condiments. It is made from seaweed (30% of the total), including dulse (Palmaria palmata), sea lettuce (Ulva lactuca) and wakame (Undaria pinnatifida), combined with extra virgin olive oil, gherkins, capers, onion, walnut oil, shallots and garlic. This 100% plant-based product is certified organic (Ecocert) and guaranteed free from preservatives and colourings. Use and storage: This seaweed tartare is ideal for spreading on toast or sandwiches or for adding flavour to your dishes. It should be stored in the refrigerator at between 0 and +4°C. It has a shelf life of 3 months. Once opened, it is recommended that you consume it quickly (within 3 weeks).