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.

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).