Use of Koppert Cress by David Faure

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

“Lost snails in the fog, from ‘Burgundy to Provence’; cromesquis with roasted hazelnuts in a soufflé with garlic and parsley, the milk from fennel infused and served in a Venus Vase! Mushrooms ready to pick, caviar of Ricard and hummus aroma’s –  Our Tahoon^® Cress  tastes like the undergrowth, moss and mushroom, delicate aromas which remind you of a walk in the woods, Rock Chives^® is matching the snails garlic and parsely butter together and finally the Atsina^® Cress is a perfume of South of France linked to the wild fennel”.

“L’escargot dans la brume”