Use of Citra Leaves by Alexandre Mazzia

July 25, 2015

Steamed Aspargus in sea water, Mojito condiment and Citra Leaves

Use of Citra Leaves by Alexandre Mazzia – Restaurant AM in Marseille: “Steamed Aspargus in sea water, Mojito condiment and Citra Leaves – Citra Leaves brings acidity, gives an incisive and depth to asparagus that extends its herbaceous and floral side”.

Koppert Cress' Event “With all senses in the Kaisersaal”

March 30, 2023

On March 15, 2023, almost 300 guests from the Thuringian gastronomy in the historic Kaisersaal in Erfurt were treated to a very special event.

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Koppert Cress announces Dart Fresh as South West Distributor (UK)

April 12, 2021

Koppert Cress is truly delighted to be joining forces with such a prolific foodservice business to educate, train chefs in menu development and the versatility of its microgreens, cresses and their use as an ingredient in the dish.

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Koppert Cress ‘Sechuan Button Challenge’ announces joint winners

March 19, 2021

The joint winners of the Koppert Cress ‘Sechuan Button Challenge’ were Darren Creed, curriculum manager at Loughborough College and Kurtus Auty who appeared on Master Chef The Professionals in 2019.

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Use of Citra Leaves by Alexandre Mazzia

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