Ellitsgaard will be giving a demonstration of the infinite possibilities of sea algae in gastronomy. This chef, who has been cooking with algae for 11 years, wants them to be considered in a new light, instead of simply something that emerges on the beach between bathers and the sea, and to be viewed in terms of the potential in cookery and nutrition. 

He will be explaining how he continues to submerge himself in freezing water to find new varieties of seaweed with new flavours and textures.