Recipes, Delicious creations with Koppert Cress

Tartare of Gelderland MRY beef

Pascal van Eldijk

Read more
Fried venison fillet from the Veluwe

Remco Doornekamp

Read more
Wild duck from Alblasserdam with smoked, soft cooked bacon from Baambrugse piglet

Martijn Hendrikse

Read more
Eel from 'Passie voor Vis' topped with Limburg apple syrup

Mariet Gommans

Read more
Easter Scheldt lobster cooked in Japanese dashi

Dion Kluft

Read more
Trifle with blueberries, avocado mascarpone cream and chocolate cake

Mariet Gommans

Read more
Livar pig with Langedijker sauerkraut

Dennis Koole

Read more
Tarte tatin of Limburg apple & syrup

Dion Kluft

Read more
Duo of chocolate mousse

Hans Everse

Read more
Pike perch from the Vlietlanden, baked on the skin

Jeroen van Brecht

Read more
Gratinated Zilt-E mussels

Hans Everse

Read more
Loin of Limburg monastery pig lacquered with Betuwe apple syrup

Pascal van Eldijk

Read more