Transition Forum 2024


Vincent Lacaze




ZALG is a Breton company, created in Vannes in 2021 by Tanguy Gestin and Vincent Lacaze. Our mission is to support the food transition towards a more sustainable model. Resolutely turned towards the sea, we started from a simple observation: Why are algae, which concentrate so many virtues, absent from our French culinary heritage? We explore the rich taste and nutrition of our Breton seaweed to create new ways of cooking them. Using a practical and gourmet approach, we position seaweed at the center of the plate, from starred restaurants to everyday dishes.