Use of Ghoa Cress and Hippo Tops by the Tourteaux Brothers

July 16, 2015

Tandoori Masala Monkfish, with Hippo Tops creamy black rice, roasted clementine, bone marrow and Ghoa Cress.

“Tandoori Masala Monkfish, with Hippo Tops creamy black rice, roasted clementine, bone marrow and Ghoa Cress. The Ghoa Cress brings a citrus taste with freshness that helps accentuate the flavors. The Hippo Tops brings a watercress peppery and slight bitterness which combines the Tandoori Masala with the creamy black rice"

Chef Gaël & Mickaël Tourteaux – Restaurant Flaveur – Nice

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.

Read more
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.

Read more
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.

Read more

Use of Ghoa Cress and Hippo Tops by the Tourteaux Brothers

Related articles