Seaweed cooking by the great chefs of Brittany.
Christine Le Tennier invites you into the kitchens of twenty-six great Breton chefs for a discovery of the most beautiful culinary creations using seaweed.
Brittany is bordered by one of the largest natural seaweed fields in the world. In search of new flavors and refined aromatic balances, these twenty-six great Breton chefs know how to get the best out of these vegetables from the sea.
Warm oysters with seaweed tuiles ;
Coconut lemon macaroon with Dulse chutney;
Sole steamed with wakame ;
Sea bass confit with seaweed;
Roasted pork loin with seaweed crust.
In this book, Christine Le Tennier demonstrates the excellence and dynamism of Breton gastronomy, and the richness of seaweed in the art of cooking.
This book is sold in French.