Éric and Aurélie Viard are the founders of Biovie, a company specializing in organic food located in Gard. The couple, based in Langlade, has just won the award for the best cookbook in the world at the Gourmand Cookbook Awards for their book “Seaweed in Daily Cooking.”
In 2024, Éric and Aurélie Viard wrote together “Seaweed in Daily Cooking,” a book about incorporating seaweed into everyday cuisine.
Their book, released in 2024, features around 40 vegan recipes, ranging from appetizers with tapenade to desserts with seaweed granolas. In each recipe, seaweed plays a key role. Before the recipes, Éric, a tropical agriculture engineer, introduces thirteen marine plants used in the preparations, including spirulina, wakame, seaweed, and dulse. Cosmetics recipes can also be found at the end of the book.
Very few books have been published on this subject, which is one reason why it was named the best cookbook in the world at the Gourmand Cookbook in 2025 in the seafood category. It was also recognized as the best well-being cookbook in 2025 in France by the National Academy of Cuisine.
Biovie, founded by Éric and Aurélie Viard, imports hand-harvested seaweed from Roscoff. The harvesting takes place every two to three weeks depending on the tides. In cooking, seaweed provides a significant amount of protein, around 40%, making it a good alternative to animal protein. Additionally, seaweed is rich in minerals and trace elements such as copper, zinc, and selenium.
According to Éric Viard, seaweed also offers clear economic advantages. “It is much cheaper than meat considering their protein content. We sell it for about 16 euros per kilo on our website,” he explains. He believes seaweed can be a valuable nutritional alternative, free from saturated fats and animal treatment residues. Éric, an engineer in tropical agronomy, also compares seaweed to fish, highlighting the differences in heavy metal accumulation.
Éric has been vegan for over 20 years, seeking a protein source without animal products. The solution became obvious: seaweed, an untapped market at the time. The creation of Biovie has allowed individuals to purchase seaweed and other organic foods more easily and at a reduced price compared to organic stores.
Context: Éric and Aurélie Viard have gained recognition for their book on seaweed-based cuisine, highlighting the benefits and versatility of incorporating seaweed into everyday cooking.
Fact Check: The article mentions the couple winning the world’s best cookbook award, but it is important to verify the accuracy of this claim from a reliable source.
