Recipes, Delicious creations with Koppert Cress

Goose liver, Wheat Grass, veal brawn

Mathias Maucher

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Beetroot and kohlrabi

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Squash in 3 ways and Brussels sprout

Franck Pontais

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Purple cauliflower to dip with légumaise truffle and Vene Cress

Frank Fol - The Vegetables Chef®

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Rhubarb and strawberries

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Caramelized baked celeriac and Pani Puri

Franck Pontais

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Red Mul, Salad of Fennel & Sweet Peeper

Edwin van den Heijkant

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Entrecote from the MRIJ Beef

Glen Luijben

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Nectarine, chocolate and yuzu

Marco Akuzun & Alexander Huber

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Lobster Salad with Spiced Pink Grapefruit, Peppers, Fennel and Quinoa

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Limburg asparagus with Eastern Scheldt lobster, lemon Hollandaise sauce and Opperdoezer Ronde potato

Joost Ruiten

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Yka Leaf Commemorative Wreath

Jacques Cresser Brown

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