The Laurels of Quebec Gastronomy - Producer Portrait: An Ocean of Flavors

By Guillaume Diotte
3 min read
As part of the Lauriers de la gastronomie québécoise awards, the UPA, in partnership with the Caribou magazine team, has launched a series of profiles for each of the finalist companies in the Producer of the Year category. This week, it's Antoine Nicolas' turn!
INTERVIEWS THE LAURELS

PRODUCER PORTRAIT: AN OCEAN OF FLAVORS

PUBLISHED ON 04/22/2021
finalist_lauriers_quebec_antoine-nicolas
Photo credits: Daphnée Caron
BY
A series of portraits presented by the Union of Agricultural Producers and CARIBOU
A series of portraits presented by the Union of Agricultural Producers and CARIBOU . — This week, it's Un Océan de Saveurs ' turn to answer our questionnaire. Founder and diver Antoine Nicolas established this company in the Gaspé Peninsula, whose mission is to "offer quality seafood and expertise in a sustainable and eco-responsible manner." Read this fascinating interview.

For those who don't know you, tell us who Un Océan de Saveurs is and who Antoine Nicolas is?

An Ocean of Flavors specializes in seaweed harvesting and processing. We are based in the Gaspé Peninsula and are certified organic by Ecocert and Fourchette bleue. We have a harvesting area, like a field but underwater, near Forillon National Park, where we harvest different species of seaweed. We harvest only 25% of the seaweed found there to ensure the sustainability of the resource. Today, An Ocean of Flavors has 250 points of sale and an online store. As for me, Antoine Nicolas, I am originally from Brittany. I arrived in Quebec in 2011 to work in aquaculture. I am a biologist by training, and I have a master's degree in food science and technology, specializing in quality, aquaculture, and seafood. I fell in love with Quebec and seaweed farming, and I stayed!

What was the initial inspiration behind this project?

There are as many species of algae as there are fish in the St. Lawrence. Green, red, brown. Different textures and tastes. Algae have many health benefits, and this richness was completely unexploited, which inspired me to start my business.

How do you see the revival of the restaurant industry in Quebec?

We absolutely must find a way to revive the restaurant industry in Quebec. We're working with several Quebec chefs and restaurants, and we need to find a solution to keep restaurants open while respecting health guidelines. We must be able to maintain the local economy.

Which person (or initiative) has inspired you during this past year?

The government's push to buy local is highly appreciated. The support and partnership between retailers is also very inspiring.

In 2021, what does Quebec food production need most?

I think there isn't enough support for eco-responsible businesses. We would like more support for establishing eco-responsible transportation, for example, such as electric trucks. As for our area of ​​operation, eliminating licenses that restrict a specific number of divers would help us a lot. Currently, we are only allowed five divers, and they must be named on the license. If one of them leaves us during the season, we cannot replace them. It's like a restaurant having to name its servers in advance on its license and then not being able to replace them later. This is very detrimental to us.

What are your future plans?

To establish an aquaculture seaweed farm with controlled conditions for better, more environmentally friendly yields. And also, to open the Quebec seaweed market to the international market.