Een episode van de Daily Meal Foodblog: Madrid Fusion 2015

De Amerikaanse foodblog-site spendeerde een episode van hun Madrid Fusion 2015 blog aan de Koppert Cress experience! Geweldig!

"Two other worthwhile booths deserved attention. First there’s Koppert Cress, the Netherlands-based producer of food-safe micro-vegetables that supplied the legendary el Bulli with many of the treats that made dishes there so special. Grazing at Koppert Cress is a truly original experience, each leaf, blossom, and stem providing more wonderful (and wondrous) bursts of flavor than you’d ever expect. A yellow Sechuan Button or "peppercorn" completely numbs the palate and creates a sensation of salivation that doesn’t actually seem to materialize. Atsina Cress start with an aroma of sage before a wash of sweet anis takes over your tongue.

There are Citra Leaves that have an intense citric sweetness, and From Age Leaves that, no kidding, smell like funky cheese (and taste like it too, not my favorite and I love stinky cheese). A Dushi Button has the same rush of flavor and intensity as the Sechuan Button does, but with an intense sweetness; Kikuna Leaves give off a carroty-and-celery aroma and flavor. There are Salty Fingers (salty!), Bean Blossoms (slightly sweet), Floregano (orchid leaves that tastes like, well, oregano).

Yka Leaves are intensely blueberry-like, and Syrah Leaves taste like the dry Basque wine Txakoli and have wonderfully lemony stems, also reminiscent of the skin from green grapes. Koppert Cress is like the Willy Wonka of plants as far as I’m concerned. I’ll be surprised if more bartenders don’t start using their products and anyone looking for new things to play with will be interested to see what they do with the new sea plants Annette Abstoss, Koppert's American-born Spanish representative, said the company is working on."

Source: thedailymeal.com / Arthur Bovino