Travel Stories, Take a trip with us...

Green Vanilla & Luc Kusters

The guests are changing, they now appreciate the dishes, which offers us more opportunities to continue. For example, it was unthinkable to put Leidsche hutsepot on the menu in the past. The Netherlands has a food culture of which we should be proud.

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Underwater vegetables

Our search for edible plants does not stop at the surf. Ever heard of sea grapes?

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The sweet scent of vanilla

Vanilla originally only grew in ancient Mexico, but has now found its way into the Westland greenhouses.

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PARTNERSHIP HIGHLIGHTED: KOPPERT CRESS AND DE NIERSTICHTING

More and more culinary masters are embracing the art of cooking with less salt, and it is becoming increasingly clear that there needs to be greater awareness of the relationship between taste and health.

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Refined Cressperience

Deeply rooted in his expertise, Kelvin Lin is no stranger to Koppert Cress and have put together eight dishes in the Cressperience kitchen that embody an inspiring journey through Asian cultures and flavors.

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Invest, Innovate and Inspire

Ami Saisonnier Lars van Galen, owner and chef of Hotel Restaurant 't Lansink in Hengelo saw the imposed closure period during the pandemic as the ideal time to invest in culinary.

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Culinary Power Boost for the Maldives

Sun Siyam Iru Fushi, together with Master Chef Marcel Thiele - completed a sustainable culinary journey with a series of extraordinary experiences and intensive training sessions

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Terry Giacomello in Top Shape

The Return of Italy's Most 'Catalan' Chef: Terry Giacomello's Technique Serves Taste, as Demonstrated in Nin's Tasting Menu. We Asked Him to Share the Creative Genesis of His Dishes, Starting with a Very Unique Amuse Bouche.

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'Big' questions in ARTIS-Groote Museum

Koppert Cress and ARTIS-Groote Museum look to the future together.

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Scandinavia by the Ijssel River

For years, I traveled to Scandinavian countries for business and was invited to typical Scandinavian lunches. For a long time, I thought the taste palette of the average Nordic person consisted of salty and sour flavors.

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