Spirulina stay

Terroir and gourmet

Accomodation     +     meals at the host table     +     visit to the spirulina producer      +      access to the pool      +      visit to the organic winemaker

I'm booking this stay for € 180

You will be welcomed by Pierre and Sylvie between lavender and truffle, in a renovated farmhouse. Attached to their Drôme Provençale, they will be happy to present it to you. You can enjoy the calm of the private courtyard and cool off in the swimming pool. The comfortable rooms are air conditioned. Your hosts will also propose you meals at their table of hosts where they will make you discover drômois products of the soil . Sylvie and Pierre will also accompany you to spirulina producers. 

Microscopic alga known all over the world, spirulina is now very popular for its nutritional virtues, especially as a dietary supplement. But spirulina is first and foremost a food in its own right. It has been consumed for generations in the Middle East or South America: the Incas, Mayas and Aztecs could make it the staple of their diet when harvests were bad.

Spirulina rich in nutrients useful to our body does not require special treatment before consumption: it therefore retains its initial amount of vitamins, amino acids, or minerals.

Why is spirulina so rich in nutrients?

It's simple: Spirulina absorbs the minerals and metals contained in the soil on which it is produced. In Drôme and in France more generally, the standards make that there is not so much worry to have as for the quality of the grounds. Beware, however, of spirulina that is not grown in Europe: if spirulina covers the "good" nutrients in the soil, it also absorbs bad (such as heavy metals for example). In this case, not only does it lose its profits, but it can become harmful to health. The most important thing is that it is grown on healthy soil, as in most rural areas.

In France and Drôme, spirulina is cultivated in a greenhouse. It can be consumed in different ways. We will not reveal everything to you now: you will know a lot more at the end of your spirulina stay!

A full day around spirulina!

After a tasty breakfast, you can visit spirulina producers. Brice and Sebastien will talk about their job, methods of growing and drying. They will be able to answer all your questions around this seaweed: its history, its composition, its benefits, its taste ... you will also learn when and how to consume it.

Regarding the lunch, you will find spirulina on your plate. It will be an opportunity to discover different ways of cooking. For those who appreciate its particular taste, you will not be disappointed by the recipes offered at the table of Sylvie and Pierre. For those who have already tasted and who are not fans of sea and iodized taste, you will realize that cooked with care and technique, its taste can be reduced.

Spirulina: better dried or fresh?

Everything depends on your tastes! First of all you have to know that if you have the opportunity to discover fresh spirulina directly from the producer, you will not be able to order it. Indeed, fresh Spirulina can only be kept for a few days, unless you buy it frozen. It is in this fresh form that its nutritional advantages are the most important and that its aromas are the most concentrated.

Dried, the taste of spirulina softens. It is also more practical to order and to preserve in this form under which it conceals all the same the vast majority of its nutritional qualities. However, it is important to learn about the drying method used, there are several and each has its advantages and disadvantages; but you will know much more than us on the subject when you return from your spirulina stay !

After your meal around spirulina, you can discover an organic winery installed in a unique site: the cellars are carved into the rock. It produces Grignan-lès-Adhémar AOP and organic wine , between traditional agriculture and modernity. For lovers of good wine, a tasting of grape varieties typical of the region is on the agenda.