Éric and Aurélie Viard, installed in the Gard, won an international prize with their book “Algae on a daily basis”. The book highlights the culinary and environmental benefits of algae.
“Algae on a daily basis” was crowned best cookbook in the world during the Gourmand Cookbook Awards International 2025, where 220 countries were in the running. This prize rewards the work of Eric and Aurélie Viard, authors of this book and co-managers of Biovie, located in Langlade, the first European shop specializing in food since 2007.
It is a surprise recognition for vegetable food, especially since algae are often overlooked by French kitchens. The couple’s objective is to highlight the culinary and environmental benefits of algae.
Appointment of the best kitchen book in the world – Sea fruit category • Gourmand Awards
40 recipes to tame algae
Thought as a practical guide, Aurélie offers in the book 40 recipes accessible with 13 varieties of edible algae, mainly cultivated in Finistère. Eric, he signs the scientific part there, based on little -known, but documented facts, such as the role of algae in the prehistoric settlement of America via the “Kelp Highway”, or the discovery of spirulina around Lake Chad by a French team in the 1960s.
Book cover “Algae on a daily basis” • Aurélie & Éric Viard
The objective is clear for the two authors: to get the algae out of the confidential sphere and highlight the culinary and environmental benefits of these. Ultimately, they would like to bring them into the kitchens of all, that we follow a vegetable, traditional or transitional diet.
Spaghetti pepper algae • Isabelle me
Link to the book of Aurélie and Éric, “Algae on a daily basis”.