Harvesting and cook, Breton Globexplore interprets classics of the aperitif with the algae harvested on the Finistère coast under its brand Algaé, Distributed in GMS.
Pioneer and sector leader, Globexplore is distinguished by its integrated sector with David Le Chélard, RIVE OF BREAKING ALWAY. From February to October, David deliberately beaches his boat on the foreshore to harvest nori, wakame, kombu royal, CANDY, sea lettuce and sea beans. Located in Finistère, the workshops receive the freshly harvested algae, they are thus quickly cooked with preserved flavors. David Le Chélard is one of the few professionals with a license in Finistère, a permit which allows it to harvest algae according to precise know-how. Picking method, size of specimens, respect des quotas : the harvester follows practices that guarantee respect for the ecosystem and the resource. This subsidiary of the Jean Hénaff group has been cooking seaweed for several decades. A know-how that she first put at the service of chefs, first ambassadors of the company, before introducing them to the general public with products for aperitifs.
Unique land-sea associations
These recipes are the culmination of long work to identify the right combinations between seaweed and other ingredients.. Each of the six varieties of seaweed harvested and cooked offers different textures and flavors. : dulse reveals its hazelnut notes, nori brings its discreet flavors of smoked tea and dried mushroom, sea lettuce reveals iodine notes and nuances resembling sorrel… “We have been working with these six varieties for almost forty years. This allowed us to develop mastery of this natural resource to create unique land-sea associations.. Today, we want to share this know-how with the general public. For this we chose the aperitif, a privileged moment for culinary discoveries”, explains Antoine Ravenel, director of greening at Jean Hénaff.
Taram’ with seaweed
Taram’aux algae is the ally of responsible aperitifs. Algaé reinvents a classic aperitif here with a plant-based version. A recipe without cod roe, which seduces with its creamy texture and delicately iodized flavor. Serve on toast, with breadsticks or accompanied by crunchy vegetables.
Seaweed Ktipiti
Inspired by Mediterranean cuisine, this dip revisits the classic Ktipiti with plant and marine ingredients. Seaweed and peppers are combined with a hint of mint, in a recipe with a creamy texture and fresh flavors, slightly iodized. For an original aperitif, it is enjoyed with pita bread, raw vegetables or as an accompaniment to summer dishes.
Fèv’camole with seaweed
Water gluttony, the avocado is replaced by beans. This more sustainable substitute combines beans and seaweed for a texture very close to that of classic guacamole, but tinged with a touch of iodine. Enjoy with tortillas or crunchy vegetables.
