Recipes, Delicious creations with Koppert Cress

Courgette flower, boiled egg and light mustard dressing

Franck Pontais

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Fork-crushed potato, carpaccio of chestnut mushroom with Motti Cress and celery sauce

Frank Fol - The Vegetables Chef®

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Spaghetti with yellow courgette, baby spinach and wild wild garlic, Motti Cress and toasted bread crumble

Frank Fol - The Vegetables Chef®

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Bloody Motti

Lisette Dawtrey

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The healthy breakfast!

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BBQ cauliflower curry

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Rice cracker and hummus

Franck Pontais

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Tomato and Ghoa Cress bruschetta with shallot tempura

Franck Pontais

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Sunflower seeds, celeriac and cream

Pier Giorgio Parini

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Sea bass carpaccio

Culinaire Saisonnier

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Gazpacho with melon, tomatoes, radish, and avocado

Eric Miete

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Salsify salad with roasted almond and hazelnut oil dressing

Franck Pontais

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