Recipes, Delicious creations with Koppert Cress

Softly cooked veal sweetbread, duxelles and foam of cèpes

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Wagyu with borscht and beetroot

Alexander Wulf

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Carrot, Orange, Cottage Cheese, Atsina Cress, Kikuna Leaves

Baptiste Heugens

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Mango mousse, nougat and celeriac ice cream

Alexander Wulf

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Veluwe duck, radicchio, quince, Yka Leaves

Alex Haupt

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Salmon trout in green

Marcel Fischer

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Pork cheek, pickled cabbage and carrot, Tahoon Cress

Baptiste Heugens

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St. Pierre with veal breast

Grischa Herbig

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Mandarin and sassafras

Grischa Herbig

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Wine grapes, Shiso, grapefruit, pine nuts

Makoto Fujii

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Vine peach, riesling, hazelnut and Syrha Leaves

Heiko Lacher

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Wild strawberries, cream of yogurt and vanilla with Wheat Grass, Honny Cress and Daikon Cress

Marco Akuzun & Alexander Huber

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