Recipes, Delicious creations with Koppert Cress

Softly cooked veal sweetbread, duxelles and foam of cèpes

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Tahoon butter and flakes

Franck Pontais

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Duck with dumplings and red cabbage

Danny Schwabe

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Deep fried Cauliflower heart with King oyster mushroom

Franck Pontais

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Silver-side New Zealand venison covered with black olive crust, garlic

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North Sea crab and Tahoon Cress

Torben Schuster

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Stuffed cabbage leaf with mushrooms

Eric Miete

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Triple pasta with Hokkaido pumpkin, Hippo Tops and vegan pesto

Marcel Thiele

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Jerusalem artichokes and crisps

Franck Pontais

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Pickled artic charr with apple-horseradish broth

Sascha Stemberg

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Pork cheek, pickled cabbage and carrot, Tahoon Cress

Baptiste Heugens

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Salmon trout in green

Marcel Fischer

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