Algae

Superfood from the oceans. Éric Coisel, head chef of the Parisian restaurant Prunier since 2005, loves everything that comes from the sea. In his creative and uncomplicated cuisine, sea vegetables are showcased at their best and in an astonishing variety. Until now, algae were primarily known from macrobiotics and Japanese cuisine, but they can be so much more: the selection of vegetarian and vegan recipes that combine French and Asian culinary arts highlights the full range of flavors and opens up new possibilities for using algae as an exciting ingredient in refined appetizers, diverse side dishes, and main courses. Fresh or dried, algae are now widely available and, thanks to their richness in high-quality protein and minerals, they also have a high nutritional value.