Cédric, who shares the passion for his profession, carries out various activities including the management of salt marshes in the Île de Ré and the production of salt, salicornia, seaweed, mustard and maceron (a plant similar to pepper).
His original idea was to grow algae, but this profession did not yet exist. He therefore looked for a similar job and found the opportunity to work in the salt marshes.
This opportunity allowed him to balance his career with environmental conservation, outdoor living and job creation.
Why algae? Although algae is still not considered food, it is highly nutrient dense, low in calories, requires no fresh water or arable land, and is grown without pesticides.
Algae really is a food of the future.
In addition, salt marsh management is extremely beneficial for the environment.
It is an ecosystem of high biodiversity, created and maintained by humans, and this is something to keep in mind.
The traditional salt marsh of L'Ile de Ré offers a wide range of healthy foods of high nutritional quality.
The business contributes to the creation of local jobs and has a positive impact on the environment.
Since 2003, Rivesaline has offered a variety of products including Gray Salt, Fleur de Sel, Salt Mist, Salicornia, Maceron and Seaweed.
In spring, the Île de Ré transforms into a blooming paradise with yellow flowers that beautifully decorate the horizon. This is wild black mustard (Brassica nigra), which is often confused with its relative, rapeseed. This mustard eventually dries and forms tiny dark seeds. They chose this variety for their organic home-made mustard.
Since they make their own mustard, they decided to make their own mayonnaise too.
They asked Christopher Coutanceau, with whom they have worked for many years, to develop recipes using the raw materials they produced.
The quality of Île de Ré flavors is now reflected in artisan mustard and mayonnaise in their workshop in Saint Clément Des Baleines.
Christopher Coutanceau, born October 12, 1978 in La Rochelle, is a French chef.
He is the chef of the Christopher Coutanceau restaurant in La Rochelle, which has been awarded two stars since 2008 and three stars from 2020 to 2022.
He describes himself as a “cook and fisherman” and is committed to sustainable fishing.
Manufacturer: Rivesaline, Route des Portes, 17590 Saint Clément des Baleines, France
