Recipes, Delicious creations with Koppert Cress

Rare fried rib of Frisian free-range pig au gratin with Brabant goat cheese

Marco van Oort

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Razor shells from the North Sea with Westland green legumes and a smoked egg yolk

Philip Ouwendijk

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Bless your sole

Willem Roeper

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Surf and turf from lamb and saltwater langoustine

Willem Roeper

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Sheep's milk mousse and a goat cheese crème brulée

Willem Roeper

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Recuit of Heezer goatmilk with Limburg tomatoes and nasturtium

Joost Ruiten

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Limburg asparagus with Eastern Scheldt lobster, lemon Hollandaise sauce and Opperdoezer Ronde potato

Joost Ruiten

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Hidden apple pie

Sam Ruizendaal

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Pea crème brûlée

Jeroen Verrips

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Ballotine of chicken, ham and Limburg cave champinons

Erik Wijnhoven

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Caramelized Livar pork belly with Limburg mustard and Frisian rye bread

Erik Wijnhoven

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Zeeland lobster, grouse from North-Brabant and Groningen dry sausage

Dennis Willems

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