This is it. This is the next step in the evolution of nourishment. We re-evaluated the way people eat and came to the conclusion that the Mother Earth Principle is a necessity.
It is a special place in De Pijp, 101 Gowrie. Not because of the appearance of the restaurant, but by what happens inside the moment you open the door and take a seat in the restaurant.
Germinating seeds is not rocket science. Even so, it's a huge task to be able to supply a consistent quality in large quantities.
Koppert Cress specializes in cress varieties, seedlings of unique plants, each of which has their own tantalizing effect on the senses: flavour, fragrance, feel, or presentation. But how do we grow them?
Our Ami Saisonnier Cyril Molard's star restaurant, located just outside Luxembourg City, houses a surprisingly mysterious kitchen with small details.
We are on our way again, looking for young German star chefs and want to see what our eastern neighbours do with the products of Koppert Cress.
Torben Schuster gained his experience at Jonnie Boer in Zwolle and Nagaya in Düsseldorf, among others.
The industry of the Ruhr region behind us and the Wuppertal at our feet, we arrive in Velbert Neviges, a small village that has been the restaurant's home address for five generations.
It is not easy to keep your head above water as a young entrepreneur.
At Cyril Molard, we tasted desserts of apparent simplicity. But the subtle integration of the Koppert Cress cresses creates exciting creations that excel in technical ingenuity and knowledge of these delicate plants.