From Gaspé Bay to the great restaurants of Quebec and Montreal

Antoine Nicolas dives up to 25 meters and can stay underwater for more than 5 minutes to pick seaweed, which he then sells to top chefs. "There are some species that are really difficult to harvest, like sea lettuce and nori. It can take between one and two hours to harvest a kilo of these seaweeds," he explains, "while for other species, I can achieve a yield of 100 kilos per hour." Read the full article by Justin Dupuis, published in the Journal de Québec