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A gastronomic adventure at the Mini-stage algues in Kerlouan on 16 July 2026. This immersive workshop invites participants to explore the remarkable Breton coastline, focusing on the sustainable harvesting and culinary uses of local seaweed. Led by expert seaweed harvester Nadia Chichiarelli, the event covers the ecological importance of these marine plants while indulging in their potential. Participants will spend four hours identifying different types of seaweed—red, green, and brown—and learning how to incorporate them into recipes. Under Nadia’s guidance, attendees will practice good harvesting techniques while witnessing the rich biodiversity of the foreshore, including shellfish and other marine life. Once harvesting is complete, the experience continues in the kitchen, where participants will create simple yet inventive recipes like marine spreads and iodized pesto, showcasing their freshly harvested ingredients. Local Breton producers will also feature, offering specialties like seaweed tartare and cultured seaweed flakes served with artisanal bread and homemade lemonade. This family-friendly event is suitable for ages 6 and up, making it a great choice for a fun educational outing. Bring waterproof shoes, a windbreaker, and your curiosity. For bookings, visit Estranordinaire.