These savory alginate sphere pearls, reminiscent of translucent caviar, encapsulate the freshness of citrus combined with a zesty kick of black pepper all in one bite. Beautiful on freshly shucked oysters, sprinkled over a scallop ceviche or folded into a smoked salmon salad.
Christine Le Tennier's true trailblazer journey began with the manufacturing and distribution of seaweed products in the 1990s. It has since expanded in three key areas: transforming algae into innovative culinary creations, sourcing and providing fresh ingredients to discerning chefs and leading the way in molecular gastronomy.
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