The mild weather on that last Saturday of February made my stroll through the festival grounds particularly enjoyable. Wandering alone, I made my way to the gourmet area, where visitors were greeted by the lively music of the Kevin Landry Trio from Havre-Saint-Pierre. During the performance, representatives from the Côte-Nord offered tastings of chicoutai tea.
What is chicoutai?
It’s a perennial plant that grows in northern countries. Its scientific name is Rubus chamaemorus, but it’s also known as cloudberry, bog raspberry, or margot. In Québec, it grows naturally in the Lower Côte-Nord region and along the Labrador coast.
The fruit looks like a raspberry when fully ripe and can be made into jam or juice. Chicoutai is an excellent source of vitamin C. Its leaves are used for infusions, and it was this infusion that we had the chance to taste on the evening of my visit.
Continuing my gastronomic quest, I headed to the gourmet hall of the Astral to attend a conference on edible seaweed. On the way, a booth showcased haskap berries — vitamin-packed berries that resemble blueberries but are more elongated. They thrive in northern regions, including Saguenay and Côte-Nord. Haskap can be enjoyed as juice or jam — a fruit worth discovering.
Well-known culinary columnist Philippe Mollé led the conference, which was very friendly and even included a tasting session of local products.
Two entrepreneurs were invited to discuss the benefits of incorporating seaweed into our diets. Sandra Blais, from Purmer Farm, is based in the heart of the Sept-Îles archipelago on the Côte-Nord. She cultivates mussels, scallops, and edible seaweed, particularly kelp. “Floating-line aquaculture ensures consistent product quality,” says the entrepreneur.
Antoine Nicolas, a biologist and professional diver, owns Un Océan de Saveurs in Gaspé. The company is certified organic and follows sustainable fishing practices (Blue Fork). He harvests the seaweed himself while diving. “This type of sustainable harvesting has no impact on the resources themselves or on lobsters. Responsible management of the St. Lawrence River’s resources ensures their renewal,” explains the biologist.
Edible Seaweed
Edible seaweed comes in many varieties and sizes. Classified into three main categories based on color (red, green, or brown), they are packed with nutrients, including protein, iron, magnesium, and vitamin B12. They are also an excellent source of fiber and iodine — a true superfood.
How can this “sea vegetable” be integrated into daily meals? It can be cooked into chips, used as a seasoning in soups or pasta (seaweed flakes can replace salt), added to smoothies, poke bowls, or fish and seafood dishes. Fresh or dried edible seaweed adds undeniable nutritional value to any plate.
Québec’s edible seaweed is available at various retailers, select fish markets, and online through some companies. Many top Québec chefs are experimenting with new flavors by incorporating seaweed into their culinary creations.
With that in mind, I am extremely tempted to launch a culinary challenge for the Zeste du monde kitchen team!
I can’t resist, so here’s my challenge: create a cocktail bite inspired by a variety of this sea vegetable, as long as the product comes from Québec. Challenge accepted?
I can’t wait to taste the final creation!
Warm regards,
Caroline Cudia
Editor for Zeste du monde
