Lenny Gouédic

Doing yourself good – for good!

Begood Alg, Plozévet

And what if we told you that seaweed is one of the Finistère coast’s priceless treasures? That’s exactly what Lenny, a young seaweed harvester from South Finistère, demonstrated to us during a particularly sea-salty exchange. So off to the foreshore in discovery of this heaven-sent resource.

©Lenny Gouedic|Elodie Villalon

Seaweed: A Treasure on Finistère’s coast

There was nothing to suggest that Lenny would make a 360° turn and become a seaweed harvester. Yet, nine years after obtaining his Advanced Technician’s Certificate (BTS) in commerce, here he is at the head of Begood Alg, a small independent concern specialising in wild organic seaweed harvesting in Audierne Bay and Pays Bigouden.

Spurred by new encounters and nourished by a growing curiosity about ecological issues, Lenny researched, explored and discovered the fascinating world of seaweeds, versatile plants, half vegetable half spice, nutritional gems and true superheroes of the seabed!

After three highly fruitful formative years working for Julien, the founder of Algo’manne, Lenny decided to take the plunge and set up on his own.

His playground? Nothing less than Europe’s biggest algaculture farm: Finistère’s coastline! It provides ideal growing conditions for seaweeds, which thrive in contact with its great rocky plateaus. They’re particularly fond of Breton latitudes, appreciating the sea currents and the changes in water temperature throughout the year.

Lenny harvests six different varieties of seaweed (sea lettuce, Royal Kombu, dulse, laver, sea bean and aonori), mainly in south Pays Bigouden, from Loctudy to Penmarc’h, but also allowing himself a few getaways to North Finistère.

He works in line with the changing seasons and the rhythm of the tides. He makes his way down to the foreshore as others make their way into the arena, armed with nothing more than a chisel or a knife so as to leave the holdfast (aka, the base of the seaweed) in place and preserve the resource. From that moment on, he only has three hours to do his harvesting, before the tide comes up again … So get to it!

These days he works alongside his girlfriend Lucie. Together, they work “from picking to plate”, turning their green gold into flakes, dried seaweed and plant tartares, helped by two seasonal harvesters, Romain and Héol. In the kitchen, it’s always Lenny who’s in charge.

“Each seaweed has a unique flavour and texture unique: you’ve got more than enough to keep you from getting bored!”

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No favourite recipe for Lenny, but he does have one guilty pleasure: a slice of lightly toasted bread, a piece of fresh goat cheese and a generous spoonful of seaweed, apple and honey tartare: quite simply alg’ddictive!

As you’ll have understood, in order to get seaweed flakes – and more besides! – into your life, you’ll need to make your way to South Finistère’s markets (Lesconil, Pont L’Abbé and Le Guilvinec), a delicatessen or an organic food shop. Or there’s also their website and, at La Ferme de Locmaria in Quimper, an associative shop run by the producers that Lenny is particularly fond of.

An opportunity to discover these unmatched condiments that can be enjoyed from breakfast to dinner and which have already won the hearts of several savvy chefs, including Stéphane, the Chef at Le Fief restaurant in Pont-L’Abbé, where Lenny likes to go in order to rediscover this product with so many faces and uses.

Practical information

10 lieu dit Kergroas
29710 Plozévet
begoodalg.com
@begoodalg