Everything you need to know about seaweed!

Workshop with Thierry

A 2-hour walk at low tide to discover the main seaweeds, understand and respect nature... Followed by a 2-hour culinary workshop for a tasty discovery. Followed by a 2-hour culinary workshop for a taste experience. Recipe ideas... Booking essential 06 85 98 64 89 or contact@algues-armorique.com

All the dates for outings on the Côte du Goëlo

-Sunday 10 March: The 1ʳᵉ outing is always a pleasant moment, the end of winter, nature waking up, the discovery of a very interesting brown seaweed.

• sunday 7 april
• thursday 9 may
• wednesday 5 june
• Wednesday 24 July
• Tuesday 6 August
• Wednesday 21 August
• Saturday 4 September
• Saturday 21 September

Recipe for all gourmets: duo of tartars: seaweed and salmon serves 4

200 g of the three seaweed mix (dulse, nori and sea lettuce) in dehydrated flakes 2 cl lemon juice, 2 cl cider vinegar, 1 mustard glass olive oil, 1 tbsp chopped capers, 200 g salmon fillet, 1 chopped shallot, 1 lime juice + zest, 1 tsp chopped coriander, 1 drizzle olive oil, 1 finely chopped garlic clove, Espelette pepper, salt, white pepper

1. Place the seaweed flakes, lemon and vinegar in a salad bowl and toss. Add the glass of oil, capers and garlic. Mix well and chill.
2. Chop the salmon with a knife. Place in a cul-de-poule with the shallot, salt, pepper and a pinch of chilli. Mix, taste and adjust if necessary.
3. Drizzle over the oil and lemon juice, then add the zest and coriander. Mix well and chill.
4. Just before serving, use a pastry cutter to arrange the salmon tartar and the seaweed tartar. Book Algues Gourmandes Authors Régine Quéva and Catherine Le Joncour Recipes by Catherine Le Joncour Editions Flammarion (DR)

All the virtues of the sea

Seaweed is also known as goemon, the name given to red, green or brown seaweed.

What kind of seaweed can you find in Brittany?

Nori, sea lettuce, dulse and sea spaghetti. Seaweed is harvested all year round, except in summer. On the Côte du Goëlo, between Lannion and Bréhat Island, 250 hectares of seaweed fields are cultivated. A real maritime treasure.

What can you do with seaweed?

• As well as being used in soups, salads and as an aperitif, seaweed is widely used in the food industry, in jams for example, as a gelling agent with Agar-Agar.
• In agriculture, as a soil fertiliser. Our grandmothers used seaweed in their vegetable gardens.
• In cosmetics, in facial care creams.
• in health, in the manufacture of compresses
• In industry, where a great deal of research is underway.

The "Discovering seaweed" outings take place in Plouha, on the Port Moguer and Gwing Zégal beaches, close to your gîte.

Need a romantic getaway or weekend for two to discover the wellness benefits of the sea?

Don't forget to Book le repère de Julie