Côtes-d’Armor: pupils of a primary school in Lamballe try seaweed in their dishes

That noon, in the canteen of Lamballe (Cotes-d’Armor)the menu is tabbouleh, quiche with salad and a strawberry/banana smoothie. But this time, everything is based on seaweed. The head of school catering at the school Our Lady wanted to introduce students to new flavors. “That lends itself to almost all the recipes that we know. (…) It’s a product that works very well.”says Ludovic Calvez, chef.

“You don’t need fresh water to grow it”

The initiative was launched by the Breton association “Thank you algae!”, with the aim of making children, often less reluctant than adults, aware of a still unusual seafood product. “Algae, it does not smell of taste”notes a student. The idea is to make the consumption of seaweed more daily. “The advantage of seaweed is that it does not take up space on the land, and that there is no need for fresh water to cultivate it”points out Tommy Dorizon from the Association “Thanks seaweed!“.