At first glance, they look like tiny pearls of green glass. Translucent, luminous spheres, clustered in delicate bunches that more closely resemble a botanical jewel than seaweed. But it takes just one bite to realise that their true beauty lies far beyond appearance...

Introducing our new seaweed!

Known in various parts of the world as "green caviar" or "sea grapes", it is a rare and surprising ingredient, capable of transporting the palate straight to the ocean.

The experience begins with the texture. Each tiny sphere offers a delicate resistance to the bite before popping cleanly, releasing a watery freshness and a pure, elegant, and deeply marine salinity.

There is no aggressiveness, excessive iodine, or dominating flavours. Just the cleanest and most refined expression of the sea. It is precisely this balance that makes it so special.

It has the capacity to add depth without overpowering, to season without over-salting, and to transform a dish without ever stealing the spotlight.

In the kitchen, its place seems almost obvious.
Over a freshly shucked oyster, where the sea meets even more sea.
In a tuna or scallop tartare, where the texture creates an unexpected contrast.
In sushi and sashimi, where the purity of the product takes centre stage.
Or over a ceviche, where acidity and salinity coexist in perfect harmony.
With avocado and citrus fruits, it reveals a fresher, more vibrant side. On seemingly simple dishes, it becomes the detail that changes everything.

There are ingredients that require technique, handling, or lengthy preparation. This isn't one of them. It asks for just one thing: respect.

It must be served cold. Heat robs it of what makes it unique—the firm texture, the delicate pop, and the crystalline freshness locked inside each sphere.

Simply rehydrate it in cold water, watch it take shape, and place it on the plate. It takes care of the rest :-)