Christine Le Tennier

Founded in 1986, Christine Le Tennier specializes in creative cuisine and the production, transformation, and marketing of high-value edible seaweed and gourmet products. Molecular gastronomy, which emerged in the 1980s under the influence of Hervé This, a French physical chemist with a passion for cooking, has since been embraced by renowned chefs such as Ferran Adrià, Pierre Gagnaire, Thierry Marx, and Marc Veyrat. This innovative discipline blends science, cuisine, and art to create new sensory experiences by transforming the texture, color, and shape of food. One of the hallmark techniques of molecular cuisine is spherification, which creates a jellified outer shell with a liquid interior.

Driven by a passion for culinary innovation and quality, the GlobeXplore team places consumers at the heart of its strategy. We believe that the pleasure of taste is essential and inseparable from a healthy and balanced diet. After extensive experimentation and testing, we successfully standardized the spherification process in 2008 to meet the growing demand from numerous chefs. Our Perles de Saveurs achieve the perfect balance between alginate (an algae extract) and calcium chloride, allowing us to encase fruit purée, wine, sauce, vinegar, and more in a delicate skin.

In 2024, we expanded our product family with the introduction of Oil Pearls, further enhancing our range of innovative offerings to suit all culinary tastes.