ALGREMA

Can we approach algae from a nutritional perspective by learning not only to work with their natural umami flavor, but also with their natural appearance and texture?

Mary Ann Evangelista
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SPACE FOR FOOD

Photo Credits: Dominik Antoni Krolikowski

ALGREMA is a collection of three algae-based pralines that offer a healthy and sustainable alternative to conventional chocolate pralines. The pralines are based on the brown algae Kombu presented in three different states: fried, simmered, and freshly dried. As a flavor and visual contrast, the purple yam Ube adds a creamy sweetness. Green-brown Kombu strips meet geometrically shaped Ube bodies. Sweetness and umami, chewiness and creaminess engage in a culinary interplay. Selected spices and toppings give each ALGREMA 1, 2 and 3 its own unique character.

The collection is complemented by three specially designed cutlery named ESSMUSCHEL (eating shells) whose shapes are inspired by oyster shells. This deep drawn cutlery allows for enjoying Kombu broth alongside the algae pralines.

ALGREMA. Algae pralines made from Kombu and Ube.

PROJEKTE