The surveys conducted by AGROCAMPUS OUEST as part of the Idealg project iden"fied consumers interested in seaweed as products " for cooking " , work that resulted in the authors asking the following ques-"on: " Are seaweed food products suited to French ea+ng habits? ". Diagram summing up the methods used French-style seaweed products are distributed on a small-scale (mainly in specialised stores) but their culinary applica+ons are extremely varied and cover all ea+ng occasions. Seaweed is not part of French con-sumers' ea"ng habits and, despite their keen interest in French-style seaweed products, many consumers express misgivings about adop"ng and cooking them. Who are poten"al consumers of seaweed products " for cooking " and what is the associated offering? What measures could be taken to overcome consumers' reluctance to eat seaweed? Context In Asia, seaweed is historically a tradi"onal source of food whereas in France, seaweed consump"on is re-la"vely limited and only started to gain momentum in the 2000s. French seaweed producers and processors have developed a very wide range of products suited to French-style cuisine based on seaweed in all its forms: fresh, dehydrated, raw, cooked, prepared, etc. French consumers are increasingly op"ng for a varied, balanced diet that pleases the senses but they also associate " ea"ng well " with " home-cooked meals ". This means cooking their own meals using raw products to enjoy tasty, quality food or cooking local products or products from the garden for reassurance about the origin of the food in their plate.