French Vegan Seaweed Cookbook Earns Dual International and National Culinary Honors

The cookbook "Algues au quotidien" (Seaweed Daily), authored by Aurélie and Éric Viard, has garnered significant recognition in both national and international culinary circles for its innovative approach to plant-based cuisine utilizing marine botanicals. The work secured a major domestic honor when the Académie nationale de cuisine named it the best well-being cookbook in France. Concurrently, the volume achieved global distinction by winning the Gourmand Awards for the best Seafood cookbook worldwide. This dual recognition highlights an increasing acceptance of living, plant-based diets as sophisticated gastronomic options.

The publication serves as a comprehensive guide, presenting 40 raw, vegan recipes intended to simplify the incorporation of sea vegetables into everyday cooking. The core message advanced by the Viards emphasizes the high nutritional density of seaweed, noting that certain varieties can supply up to 55% protein content within a vegan framework. Furthermore, the authors advocate for seaweed cultivation based on its environmental sustainability. Seaweed farming requires no arable land or chemical pesticides and actively sequesters atmospheric carbon dioxide during its growth cycle, thereby minimizing impact on terrestrial ecosystems compared to conventional agriculture.

Published by Éditions Alternatives Gallimard, the manual details 13 common edible algae, encompassing macro-algae such as wakame and nori, alongside micro-algae like spirulina and chlorella. Éric Viard provides the scientific background, informed by two decades of research and personal consumption, while Aurélie Viard, a creative chef specializing in living food, develops the accessible preparations. The authors also co-manage Biovie, Europe's first specialized living food boutique, established in Langlade in 2007, with a mission to integrate these marine ingredients into mainstream diets.

The Viards specifically champion Dulse, or *Palmaria palmata*, a red seaweed frequently harvested near Roscoff in Brittany. Dulse is valued for its culinary versatility, affordability, and nutritional profile, offering essential minerals like iodine, potassium, and iron, with protein content ranging from 13% to 30% depending on harvest conditions. Historically utilized by coastal communities, Dulse's high potassium content supports blood pressure regulation, and its iodine is vital for thyroid function. The success of "Algues au quotidien" in the Gourmand CookBook Awards International 2025, which featured entries from 220 countries, signals a growing appreciation for ingredients that successfully bridge high gastronomy, robust nutrition, and ecological responsibility.