Koppert Cress wishes you Merry Christmas and a Happy New Year!
On December 3, Koppert Cress and Gastronomixs jointly organized the sixth edition of the Tweetjam.
Monday November 19, a Sake master class was held at the Koppert Cress Cressperience in Monster, offered to Rob Baan by mr Yoshinori Kuroda, owner of Honest John Japan.
Starting September 26, three new specialties have been added to the Koppert Cress assortment. Grenotti Leaves®, Grenotti Blossom® and Tearicy Roots® have flavours that will do very well in the fall season.
The Oyster Experience is a combination of two existing specialties: Oyster Leaves and Salty Fingers, which together created a nearly perfect vegetarian oyster experience.
Koppert Cress recently introduced two new products: Capersita & Floregano, a beautiful addition within the current assortment of specialties.
In our efforts to use resources in a responsible way, we have decided to send our holiday wishes in a digital format.
Koppert Cress is a company that has managed to make a niche market grow into a full size part of the Dutch fruit and vegetable industry.
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.