Holland America Line is partnering with award-winning microgreen specialist Koppert Cress to grow fresh ingredients onboard the line’s newbuild, ms Koningsdam.
Loughborough College students got the chance to sample exciting speciality ingredients used by some of the world’s top chefs at an innovative master class this week.
Catherine Farinha, founder of The Chefs’ Forum, travelled to Rotterdam to visit the headquarters of micro cress specialists, and sponsors of The Chefs’ Forum, Koppert Cress.
Since August 3rd, Marcel Thiele strengthens the Koppert Cress team, as Culinary Development Manager, focussing on southern Germany, Austria and Switzerland.
"Virtual Macaroni of tomatoes with minced Burrata and basil cress “Pistou”
Steamed Aspargus in sea water, Mojito condiment and Citra Leaves
Tandoori Masala Monkfish, with Hippo Tops creamy black rice, roasted clementine, bone marrow and Ghoa Cress.
Farm Cider Sorbet with textures of red beet, parsnip cream and Tahoon Cress!
“Tarte Tatatiiiiiiin” - Use of Apple Blossom by David Faure – Restaurant Aphrodite – Nice (France)
On the 5th of May Koppert Cress was hosting a special "cress" episode of Masterchef Holland.
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
Confit of Salsify with Mandarin butter, burnt liquorice and BlinQ Cress!