Un océan de saveurs

Un Océan de Saveurs is a Gaspésie-based Canadian company specializing in the hand-harvesting and transformation of seaweed. Founded in 2011 by Antoine Nicolas, a biologist from Brittany, the business began as a fresh-seaweed harvesting and distribution operation and has since diversified into dried seaweeds, whole and flaked, seasonings, discovery gift boxes, and recipe books. It is described as the first certified organic Quebec seaweed producer. The company is rooted in the coastal waters near Forillon National Park, where its founder dives year-round to harvest seaweed. Its products reach the plates of many of Quebec's leading restaurants and are also sold directly to consumers, with home delivery offered through its online store. The range includes more than a dozen varieties of fresh and dried seaweed, such as the Mélange des Saveurs de Forillon (Kombu Royal, Wakamé, Dulse), Atlantic Nori, Sea Bacon (Dulse), Green Nori (AO Nori), Kombu Royal, Kelp (Fucus), Sea Lettuce, Kombu or Digitata Kelp, Black Goémon, Atlantic Wakame, and seaweed chocolate. Positioned as an eco-responsible, local producer, Un Océan de Saveurs frames seaweed as a "superfood" of the Gaspésie — flavourful, original, vegetarian or even vegan, and healthy. Its mission is to offer quality sea products and expertise in a sustainable and eco-responsible way. The company holds Fourchette Bleue and ECOCERT organic and eco-responsible certifications. Ownership is private and founder-led. Antoine Nicolas, a member of the Ordre des agronomes du Québec since 2016, remains the entrepreneur behind the brand. The company sells to both individuals and restaurateurs, and its website markets seaweed, discovery boxes, seasonings, and recipe books, with direct home delivery.

Un Océan de Saveurs was founded in 2011 by Antoine Nicolas, a Breton by origin who had been heading toward a career in aquaculture. He arrived in Grande-Rivière in 2011 as part of a complementary training program and a technical internship at the École des pêches et de l'aquaculture du Québec. There he realized that the region held an interesting and underexploited resource: seaweed. He changed his career plan and launched a company specialized in the harvesting and distribution of fresh seaweed. Nicolas is a biologist by training and holds a master's degree in food science and technology, specializing in quality, aquaculture, and seafood processing, from the Université du Littoral-Côte-d'Opale in France. He has been a member of the Ordre des agronomes du Québec since 2016. His dream of starting his own business was born from his meeting with Sylvain Huchette, founder of France Haliotis and a breeder of abalone. The company describes itself as a Gaspésie enterprise specialized in the harvesting and transformation of seaweed, and as the first certified organic Quebec seaweed producer. Its mission is to offer quality sea products and expertise in a sustainable and eco-responsible way. According to its founder, ecology must rhyme with economy: everything must be put in place to have a minimum impact on the environment and the resource, so as to guarantee their future. From its base near Forillon National Park, the founder dives year-round, defying winds, ice, and tides, to harvest seaweed growing near the coast. A few days later, those seaweeds end up on the plates of Quebec's leading restaurants, and they are now accessible to all. Over time the company diversified beyond fresh seaweed into dried seaweeds, whole and flaked, as well as seasonings, discovery gift boxes, and recipe books, and it sells both to individuals and to restaurateurs, with direct home delivery through its online store. All of the company's seaweeds are hand-harvested in the Gaspésie near Forillon Park throughout the year. Its product line includes the Mélange des Saveurs de Forillon (Kombu Royal, Wakamé, Dulse), Atlantic Nori, Sea Bacon (Dulse), Green Nori (AO Nori), Kombu Royal (Sea Lasagna), Kelp (Fucus), Sea Lettuce, Kombu or Digitata Kelp, Black Goémon, Atlantic Wakame, and seaweed chocolate. The company holds Fourchette Bleue and ECOCERT organic and eco-responsible certifications.

• 2016

  Antoine Nicolas becomes a member of the Ordre des agronomes du Québec.

• 2011

  Antoine Nicolas arrives in Grande-Rivière for training and an internship at the École des pêches et de l'aquaculture du Québec, and founds Un Océan de Saveurs, specialized in harvesting and distributing fresh seaweed.

• The company diversifies beyond fresh seaweed into dried seaweeds, whole and flaked, as well as seasonings, discovery gift boxes, and recipe books.

• Un Océan de Saveurs is described as the first certified organic Quebec seaweed producer, holding Fourchette Bleue and ECOCERT certifications.

Eco-responsible, local Gaspésie seaweed producer; first certified organic Quebec seaweed producer; seaweed as a healthy, flavourful sea vegetable for consumers and top Quebec restaurants.

• Mélange des Saveurs de Forillon

  A blend of Kombu Royal, Wakamé, and Dulse.

• Atlantic Nori

  Atlantic nori seaweed.

• Sea Bacon (Dulse)

  Dulse marketed as sea bacon.

• Green Nori (AO Nori)

  Green nori seaweed.

• Kombu Royal (Sea Lasagna)

  Kombu royal, also called sea lasagna.

• Kelp (Fucus)

  Fucus kelp.

• Sea Lettuce

  Sea lettuce seaweed.

• Kombu or Digitata Kelp

  Kombu or digitata kelp.

• Black Goémon

  Black goémon seaweed.

• Atlantic Wakame

  Atlantic wakame seaweed.

• Seaweed chocolate

  Chocolate with seaweed.

• Seasonings

  Local quality seasonings for all recipes.

• Discovery gift boxes

  Gift boxes filled with sea delicacies.

• Recipe books

  Books on cooking with seaweed and healthy meals.

1. 1Accueil – Océan de saveursoceandesaveurs.ca
2. 2Histoire – Océan de saveursoceandesaveurs.ca
3. 3Un océan de saveurs – Wikidatawikidata.org
4. 4Un océan de saveurs – Wikipédiafr.wikipedia.org