At the end of July 2011, the last dish was served by extraordinary chef Ferran Adrià and his team at El Bulli.
Monday, September 5th, the Polish TV chef Robert Maklowicz visited Koppert Cress.
At the start of the season, Koppert Cress is introducing six new products with which chefs can make their dishes even more attractive for their guests.
The current situation around the EHEC bacteria is keeping us all occupied.
One of the most magnificent chefs, Heston Blumental, is owner of The Fat Duck in Berkshire, UK.
The descriptions talk about vegetable sprouts. Does this include cress?
Heavy weights challenge forces at Koppert Cress. Tuesday June 14, nine prestigious Spanish Chefs visited Koppert Cress in Holland, for a cooking session with a number of well-know Dutch chefs.
Observant users may have noticed that the logo on the front (short side) of the Koppert Cress boxes has been replaced by a square filled with black and white blocks.
The introduction of the two products in this CressCourier means that the current folder is again out-of-date.
It’s been two years since Top Seal was launched and, judging from the feedback, the time was ripe for a mini-makeover.
After an absence of almost six months, Sakura Cress is back.
In the last Cress Courier we had to tell you that the Pepquiño season had come to an end.