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18 May 2015

Szechuan buttons—the edible flower buds of acmella oleracea, also called "toothache plant"—feel like an ingredient straight out of Willy Wonka's laboratory. Biting into one is an experiment with the unknown, a sensory experience that goes beyond...

12 May 2015

Chef Gaël & Mickaël Tourteaux – Restaurant Flaveur – Nice: “Roasted green Asparagus, sauced with hollandaise and Curcuma, fresh coconut granita...

06 May 2015

On the 5th of May Koppert Cress was hosting a special "cress" episode of Masterchef Holland. The remaining chefs teamed up in our Cressperience and were judged by the jury and Rob Baan. Take a look at this episode in the player below and enjoy....

01 May 2015

Use of Koppert Cress by David Faure – Restaurant Aphrodite – Nice. 

“Lost snails in the fog, from ‘Burgundy to Provence’; cromesquis with roasted...

22 April 2015

Using BlinQ Cress by Alexandre Mazzia (AM | Marseille | France): "Confit of Salsify with Mandarin butter, burnt liquorice and BlinQ...