Recipes, Delicious creations with Koppert Cress

Buttered Jerusalem artichoke and sauteed mushrooms

Franck Pontais

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Pyramids Ravioli, Sea Bass, Langoustine, Zucchini Flower

Gaetano Trovato

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Cured Fresh Scottish Salmon in Whisky, Brown Sugar, Mustard Cress and Bramley Apple

Alan Coxon

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Marinated Mackerel with Emerald Algae Oil, Beetroot and Citra Leaves

Pier Giorgio Parini

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Sole Gratin, Fennel Mugnaia Sauce and Aromatic Salad

Matteo Rizzo

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Foret Nocturne Cocktail

Antony Bertin

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Roasted Cauliflower Glazed with Soy, Cauliflower Hummus

Frederic Jaunault

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Prawn and grapefruit salad, sushi rice timbale

Franck Pontais

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Acai Bowl Style Dessert

Thibault Marchand

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Old Skool Tarte Tartin with Vanilla Beurre Noisette

Eric Miete

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Rice paper carrot crackers, semi frozen sweet and sour celery bomb

Franck Pontais

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Cronut

Marcel Thiele

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