Recipes, Delicious creations with Koppert Cress

Ground chicory cooked in a broth of orange, pine cone, liquorice, tarragon and cloves

Frank Fol - The Vegetables Chef®

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Salsify salad with roasted almond and hazelnut oil dressing

Franck Pontais

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Carpaccio of "snowball"

Pier Giorgio Parini

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Quail, shell stock, duck rilette, chickpea miso, plums

Heiko Antoniewicz

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Maria Dolores

Marie-Louise Staal

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New season asparagus

Vicky Endersen

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Tuna, Avocado, Shiso Leaves Green, Toast

Eric Miete

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Braised Jerusalem artichokes, salsify and celeriac

Franck Pontais

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Royal of Turnip with Kyona Mustard Cress

Frank Fol - The Vegetables Chef®

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Stuffed cabbage leaf with mushrooms

Eric Miete

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Beluga salad

Marcel Thiele

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Breakfast avocado

Marcel Thiele

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