Saganaki-style whelks
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
The perfect healthy, energizing dose of freshness to help kick off or get through the day!
By Un Océan de Saveurs, a company based in Quebec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds
The spirulina flakes from Un Océan de Saveurs used in this recipe have an aromatic plant-like flavor resembling sorrel and spinach with subtle briny notes from the sea.
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By Chef Yannick Ouellet
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.