Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomy
breton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meets
a growing demand from restaurateurs for a local, healthy and sustainable
healthy and sustainable.
Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver and
diving and spearfishing. After studying business in Normandy and five years
years in Paris as a consultant, he decided to return to his roots. "In Brittany,
i had an intimate knowledge of the richness of marine resources, particularly seaweed
algae," he confides. When I discovered that seafood cuisine in Paris was often limited to
over-fished products like salmon or tuna, I wanted to promote local, virtuous species.
he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.
nutritional properties that are often underestimated. "Brittany is home to 700 species
of seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of our
gastronomic heritage.
Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.
but preserved in salt, which presents major drawbacks for chefs.
"Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.
cooking them, which spoils them, causes them to lose nutrients and alters their texture", explains
the seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.
Thanks to a partnership with a local company specializing in algae cultivation
freshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanks
are preserved in basins, recreating their natural environment. This allows them to live for several
weeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,
they are then cleaned and purified in various basins. "This process enables
their taste and nutritional properties intact, as if they had just been harvested.
as if they had just been harvested, even outside high tide periods",
Ewen Frin quickly won over prestigious restaurants such as Maison Vermer in
Saint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
These news might interest you
