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<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left” row_position=”default” row_position_tablet=”inherit” row_position_phone=”inherit” overflow=”visible” pointer_events=”all”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” overflow=”visible” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”2040″ image_size=”full” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” img_link=”https:\/\/www.editions-ulmer.fr\/editions-ulmer\/la-cuisine-des-algues-cueillette-recettes-iodees-1067-per-cl.htm”][vc_column_text css=”” text_direction=”default”]\n
<\/p>\n[\/vc_column_text][nectar_cta btn_style=”see-through” heading_tag=”h2″ border_radius=”-29″ button_color=”default” text_color=”#d18e8c” text_color_hover=”#d18e8c” button_border_thickness=”0px” link_type=”regular” alignment=”center” alignment_tablet=”default” alignment_phone=”default” display=”block” display_tablet=”inherit” display_phone=”inherit” text=”COMMANDER” url=”https:\/\/www.editions-ulmer.fr\/editions-ulmer\/la-cuisine-des-algues-cueillette-recettes-iodees-1067-per-cl.htm”][vc_column_text css=”” text_direction=”default”]\n
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Crackers d\u2019algues, chips de kombu au s\u00e9same, risotto petit pois-wakam\u00e9, bouillon dashi, mousse au chocolat-nori, pannacotta rhubarbe-nori\u2026 Au rythme des mar\u00e9es, Tiphaine Perron, cueilleuse professionnelle, vous initie \u00e0 la r\u00e9colte raisonn\u00e9e des algues et \u00e0 leur cuisine, au fil des saisons. De la laitue de mer au wakam\u00e9, du nori au kombu royal, elle partage son savoir-faire pour reconna\u00eetre, conserver et sublimer les sept algues les plus connues de nos c\u00f4tes. Avec 40 recettes iod\u00e9es, sal\u00e9es et sucr\u00e9es, elle marie terre et mer pour une cuisine cr\u00e9ative, accessible et durable.<\/p>\n
Exp\u00e9rience Bretonne<\/strong> \u00a0<\/span>Cueillette & d\u00e9gustation<\/span><\/em><\/p>\n[\/vc_column_text][nectar_cta btn_style=”material” heading_tag=”h4″ border_radius=”45″ text_color=”#486f70″ text_color_hover=”#486f70″ link_type=”regular” alignment=”center” alignment_tablet=”default” alignment_phone=”default” display=”inline” display_tablet=”inherit” display_phone=”inherit” url=”https:\/\/www.tourismebretagne.com\/preparer-mon-sejour\/experiences-bretonnes\/cueillette-algues-petite-cuisine-erquy\/” text=”Article”][image_with_animation image_url=”2043″ image_size=”medium” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” img_link=”https:\/\/www.tourismebretagne.com\/preparer-mon-sejour\/exp\u00e9riences-bretonnes\/cueillette-algues-petite-cuisine-erquy\/”][vc_column_text css=”” text_direction=”default”][\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=”padding-3-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” centered_text=”true” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” overflow=”visible” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” animation_type=”default” enable_animation=”true” animation=”fade-in-from-bottom” animation_easing=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”2046″ image_size=”full” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” img_link=”https:\/\/www.france.tv\/info\/la-houle\/5578437-la-houle-tiphaine-et-les-algues.html”][vc_column_text css=”” text_direction=”default”]\n LA HOULE – 2023<\/strong><\/span><\/p>\n S\u00e9rie documentaire, r<\/em>\u00e9alis\u00e9e par M\u00e9gane Murgia<\/strong>, <\/em>qui va \u00e0 la rencontre des initiatives positives sur le littoral breton.<\/em><\/span><\/p>\n S\u00e9rie documentaire, r<\/em>\u00e9alis\u00e9e par M\u00e9gane Murgia<\/strong>, <\/em>qui va \u00e0 la rencontre des initiatives positives sur le littoral breton.<\/em><\/span><\/p>\n <\/p>\n <\/p>\n[\/vc_column_text][vc_column_text css=”” text_direction=”default”]\n Maxime Lancien<\/strong><\/p>\n <\/p>\n <\/p>\n[\/vc_column_text][vc_column_text css=”” text_direction=”default”]\n Contents \u2014 Issue no 9<\/strong><\/p>\n Photos Elodie Villalon<\/strong><\/em><\/p>\n [vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_color=”#ffffff” scene_position=”center” top_padding=”10%” bottom_padding=”10%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.5″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":"","_tec_slr_enabled":"","_tec_slr_layout":""},"class_list":["post-1740","page","type-page","status-publish"],"ticketed":false,"_links":{"self":[{"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/pages\/1740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1740"}],"version-history":[{"count":12,"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/pages\/1740\/revisions"}],"predecessor-version":[{"id":2073,"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/pages\/1740\/revisions\/2073"}],"wp:attachment":[{"href":"https:\/\/www.coeurdalgues.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/h6>\n
Un simple souffle sur l’oc\u00e9an d\u00e9clenche un mouvement, une ondulation qui se propage jusqu’\u00e0 fa\u00e7onner une belle vague du rivage. La Houle partage son \u00e9nergie pour former une s\u00e9rie et ensemble, le temps d’un instant, composer l’horizon de ses cr\u00eates brillantes.<\/em><\/h6>\n
Chaque \u00e9pisode fait le portrait d\u2019un personnage engag\u00e9, on d\u00e9couvre son parcours, son environnement et surtout la solution durable qu\u2019il a cr\u00e9\u00e9e.<\/h6>\n[\/vc_column_text][image_with_animation image_url=”2044″ image_size=”medium” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][vc_column_inner column_padding=”padding-3-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” centered_text=”true” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” overflow=”visible” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” animation_type=”default” enable_animation=”true” animation=”fade-in-from-bottom” animation_easing=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”2053″ image_size=”full” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” img_link=”https:\/\/www.france.tv\/info\/la-houle\/5578446-la-houle-le-tuto-detiphaine-pour-r\u00e9aliser-des-crakers-aux-algues.html”][vc_column_text css=”” text_direction=”default”]\n
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LA HOULE<\/strong> – 2023<\/span><\/h4>\n
Chaque \u00e9pisode fait le portrait d\u2019un personnage engag\u00e9, on d\u00e9couvre son parcours, son environnement et surtout la solution durable qu\u2019il a cr\u00e9\u00e9e.<\/h6>\n
\u00c0 la suite de l’\u00e9pisode, chaque personnage propose une recette ou tuto DIY pour montrer qu’il est facile de mettre du changement dans son quotidien.<\/h6>\n[\/vc_column_text][image_with_animation image_url=”2044″ image_size=”medium” animation_type=”entrance” animation=”None” animation_movement_type=”transform_y” hover_animation=”none” alignment=”” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_gallery css=”” type=”flickity_static_height_style” images=”2057,2058,2059″ flickity_spacing=”15px” flickity_controls=”pagination” flickity_overflow=”hidden” flickity_wrap_around=”wrap” flickity_box_shadow=”none” image_loading=”default” onclick=”link_no”][vc_column_text css=”” text_direction=”default”]\n
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LES BONNES CHOSES #2<\/h2>\n
\nLe journal des Bonnes Choses<\/em> revient ! Les Bonnes Choses tendent l\u2019oreille \u00e0 celles et ceux qui ne misent pas sur notre empoisonnement. \u00c0 rebours de l\u2019agriculture productiviste, certain\u00b7es r\u00e9sistent et remplissent nos assiettes autrement.<\/h6>\n
Ce 2 \u00e8me num\u00e9ro passe d\u00e9sormais \u00e0 24 pages, pour un sommaire toujours aussi all\u00e9chant. La direction artistique de cette publication ind\u00e9pendante est confi\u00e9e \u00e0 Julie Chapalain<\/strong><\/em>.<\/h6>\n
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THE PRESERVE JOURNAL<\/h2>\n
\nReflections from a Cherished Guest:\u00a0Storytelling as soft activism
\n<\/strong>Words by Mathilde Morin<\/h6>\nFieldnotes from The Preserve Journal office: On How to Relate to Landscapes<\/strong><\/em>
\nWords by Michelle S. S\u00f8rensen<\/h6>\nPastry (and so much more) in San Cristobal, Galapagos<\/em><\/strong>
\nWords and illustrations by\u00a0Marie Kerkeling
\n\u2060
\nThe Gift: Collaboration, reciprocity and seed activism<\/strong><\/em>
\nWords by Rachel Maria Taylor, photography by Jody Daunton
\n\u2060
\nChoices, Compromises, and Counter-culturalists: Ideals and Practice in the Back-to-the-land Movement in the US, 1965-1975<\/strong><\/em>
\nWords by Ailish Lalor, illustrations by Anna Lorenz
\n\u2060
\nReturn to Ritual: A call for a radical shift in the way we perceive time<\/strong><\/em>
\nWords by\u00a0Will Dorman,\u00a0illustration by Regina Idiartegaray
\n\u2060
\nA Bite Sized Guide to Queering Consumption<\/strong><\/em>
\nWords and photography by\u00a0Barney Pau
\n\u2060
\nSeaweed from Brittany, France: an interview with Tiphaine Perron<\/strong><\/em><\/span>
\nWords and photography by\u00a0Elodie Villalon<\/span>
\n\u2060
\nLooking back, looking forward: Chef Nak\u2019s quest to save and share Cambodia\u2019s cooking<\/strong><\/em>
\nWords by Kristofer Phan Coffman,\u00a0artwork by Marta Claret
\n\u2060
\nFermented foods: A (still) invisible microbial revolution<\/strong><\/em>
\nWords\u00a0by\u00a0Jos\u00e9 Guilherme Prado Martin, illustrations by\u00a0Anna Lorenz
\n\u2060
\nIn conversation with Merlin Labron-Johnson from Osip Restaurant, Somerset UK<\/strong><\/em>
\nInterview\u00a0by The Preserve Journal team,\u00a0photography by Maureen Evans<\/h6>\nThe Missing Link: Can Animal husbandry and meat consumption contribute to climate mitigation and land regeneration?<\/strong><\/em>
\nWords by\u00a0Jesse Buratti-Donham, illustrations by Nanni Gabrielle
\n\u2060
\nA Plate of One’s Own<\/strong>
\nWords and photography by\u00a0April Rose Jackson<\/h6>\nIs this burek?<\/strong><\/em>
\nWords\u00a0by\u00a0Marianne Camille Srebrenka Cvitkovi\u0107, illustrations\u00a0by\u00a0Tessa Curran<\/h6>\n<\/h6>\n[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"