Three billion years of recipes
Spirumanne is a small artisanal company on the Plateau de Sault, in the Aude, at around 1,000 metres above sea level. There we turn spirulina into recipes: tartares, condiments, cocktails to dilute. Raw, plant-based, gluten-free.
The story did not begin with a company. It began with an association, a stand and a name.
Adrien, the founder
The brand was founded by Adrien Fiorucci–Bourrillon. He is now manager of Spirumanne SARL, since 11 March 2020, and co-president of the association Uni Vers La Vie, where he was elected at the general meeting of 17 May 2017, alongside Paula Rivero Rodriguez and Gilles Planchon.
Before the company there were ten years of sole trading, markets and festivals: a business registered in February 2009, premises in Belvis and then Galinagues, and trading on the markets of the Var, at Le Beausset. Many kilometres, many tastings on the corner of a table.
In 2016 he joined La Sève Cathare as a seasonal worker, a birch sap harvesting company based on the same plateau; he took over its management with Germain Le Brun after the SAS was set up in October 2023. They are two distinct structures — Spirumanne on one side, La Sève Cathare on the other — but the same geography and the same way of working.
In June 2016 he gave a long interview to TheraSpot, conducted by Pascal Bregnard, under a title that became the house signature: “Spirumanne & la Spiruline, l’aliment le plus ancien du futur” (Spirumanne and spirulina, the oldest food of the future).
“This is a small company with a SOLIDARY purpose: part of the profits is donated to the association ‘Uni Vers La Vie’, a partnership that keeps growing, with the aim of working against malnutrition through spirulina […], and of promoting family and self-sufficient cultivation.”
2008, 2009, 2020: three dates, and no contradiction
All three dates circulate, and we would rather state them clearly than pick one.
- 2008 — The association Uni Vers La Vie is formed. Its chronology begins that year, and it is the date the brand claims as the origin of the adventure.
- 2009 — The name “Spirumanne” appears as a stand and as a brand; the business is registered as a sole trader on 20 February 2009. This is the year of the workshop.
- 2020 — Spirumanne SARL is created on 14 January 2020 and registered at the Carcassonne trade and companies register (RCS) on 9 March 2020. This is the year of the company.
In other words: the association in 2008, the workshop in 2009, the company in 2020. The Plateau de Sault has been there from the start.
Milestones
- 2008 — Formation of the association Uni Vers La Vie.
- 20 February 2009 — Registration of the sole trader Adrien Fiorucci–Bourrillon.
- October 2009 — The name “Spirumanne” appears as a stand and brand.
- 2010–2011 — Markets in the Var, first fairs and festivals.
- December 2012 — “Mama Spirulina” maxi-CD by the spiruC.H.O.N.S, for the benefit of the association.
- 1 April 2013 — Launch of the Spiru’Love cocktail.
- July 2013 — “Émission spécialgue spiruline” album; sales partly fund the solidarity projects.
- 2016 — Adrien joins La Sève Cathare as a seasonal worker.
- 29 June 2016 — TheraSpot interview: “the oldest food of the future”.
- 17 May 2017 — Elected co-president of Uni Vers La Vie.
- 15–17 September 2017 — 7th spiruchonnade, the association’s gathering.
- 31 December 2019 — End of the sole trading business.
- 14 January 2020 — Creation of Spirumanne SARL (RCS Carcassonne on 9 March 2020).
- 2 September 2021 — The registered office leaves Galinagues; Belcaire becomes the company’s address.
- 1 October 2023 — Creation of the SAS La Sève Cathare.
- March 2024 — Portrait in Biocontact no. 354; article in L’Indépendant on 7 April 2024.
- 18 July 2025 — Support slot for Tiken Jah Fakoly, in Carcassonne.
The Plateau de Sault
The plateau is a stretch of mid-mountain between the Aude and the Ariège, around a thousand metres up. Winters are long, the air is dry, the villages are small. The company’s registered office is in Belcaire, 57 avenue d’Ax-les-Thermes.
It is a setting “sheltered from all pollution, a wild and fertile environment”, as the first text on the site put it — and above all it is a place where there is time. Time to get a recipe wrong, to make it again, to have the neighbour taste it. The condiments are made in France, at the J.H.V. cooperative (11), of which we are members.
How the recipes come about
There is no laboratory. There is a kitchen, jars, a scale and experiments.
The starting point is always a use, not a promise: what do we do with it? A tartare on toast. A condiment to sprinkle on pasta. A powder to dilute in fresh fruit juice. The spirulina comes next, in the proportion that fits the recipe without overwhelming it — 12% in the tartares, gomasios and Green Mix, 35% in Spiru’Love, 50% in Mélange Atout Fer; no property linked to iron is claimed without a nutrition declaration and verified thresholds.
Then come the constraints, and they are tough. Nothing is cooked, nothing is pasteurised, nothing is sterilised: spirulina is very fragile, and that is precisely why we respect it. No colouring, no preservative. Ingredients from organic farming are marked with an asterisk on every label, and allergens are written plainly — sesame and soya in the Spiru-Yang, wheat in Green Mix Salade, hazelnut and almond in Sportonus.
The rest is decided by the spoonful, in small batches, on the plateau.
The Spiru-Yang
It is the product that sums up the house: a spirulina tartare, raw, plant-based and gluten-free; the word “organic” applies only to certified and substantiated ingredients. Olive and sunflower oil, semi-whole tahini, balsamic vinegar, lemon juice, sunflower seeds, tamari, rice miso, garlic, onion, spices — and spirulina.
It spreads on toast, slips into a sandwich, rolls into a maki, or melts into a vinaigrette. The labels say it without detour: “guaranteed neither cooked, nor pasteurised, nor sterilised, 100% raw”. Six recipes are online today — Provençale, Africaine, Italienne, Algues & Shitaké, Silicium, Indienne — in 175 g jars, all at the same price.
Historic catalogues list more: Tex Mex, Orientale, Figue & miel, Japonaise, Nature. Some come back, some rest. That is the nature of a workshop.
The historic claim is as follows: two of the Spiru-Yang were made with fresh spirulina (30%), presented as a unique process in the world. The current product pages state 12% spirulina and do not mention fresh spirulina: this claim is to be reconfirmed before publication.
The spiruC.H.O.N.S
Music has to be part of it too, because it belongs to the story. The spiruC.H.O.N.S are Uni Vers La Vie’s musical project: a maxi-CD, “Mama Spirulina”, released in December 2012, then an album in summer 2013, “Émission spécialgue spiruline”. French chanson, reggae, slam, rap. Sales partly fund the association’s solidarity projects, and the CD is still in the catalogue, with the “Solidaire” marker.
Every year the association would get together for a spiruchonnade; the 7th edition took place from 15 to 17 September 2017. And in July 2025, Spirumanne was named in the credits of a concert given as the support act for Tiken Jah Fakoly, in Carcassonne.
The oldest food of the future, then. But also a stand, a sound system and friends.