Beachcombers

From the far shores of foraging comes a new wave of vegetables: marine greens that thrive in salt-licked and sandy conditions. Between sea plantain on the tasting menu at Yours Truly (Toronto) and the seaside salad at Café Sardine (Montreal), you’ll get a taste of the life aquatic. Ahoy!

For his salad of seaweed and beach plants at Café Sardine, chef Aaron Langille features varying coastal foliage from Gaspésie, served with a briny Malpeque oyster emulsion and an ash meringue. The challenge, he says, is cleaning off any trace of sand – and the occasional snail.