Recipes, Delicious creations with Koppert Cress

Scallops with elderberry broth, Zalotti blossom, miso mayonnaise, Zorri cress and egg

Ernest Jagodziński

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Foie Gras – Pear Chutney with Tahoon Cress – Tahoon Powder – Cress Salad

Clemence Tallon

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Orata con insalata Cress Costa d'Amalfi

Giovanni Don Anselmo D'Apice

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Watermelon Tataki with Adji, Tahoon and Sakura

Tobias Jansen

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Tsukune (vegetarian) with Daikon, Mustard and Shiso Bicolor

Tobias Jansen

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Vegan Nigiri with Adji, Daikon, Dry-Aged Beetroot and Pickled Watermelon

Tobias Jansen

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Smoky Grove Sour

Balthazar Breij

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Fried artichoke, Adji Cress and cheese

Pier Giorgio Parini

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Old Skool Tarte Tartin with Vanilla Beurre Noisette

Eric Miete

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Rice paper carrot crackers, semi frozen sweet and sour celery bomb

Franck Pontais

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Scallops Peas Curry

Eric Miete

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Butter croissant with 30-month Parmigiano Reggiano ice cream and watercress misticanza

Diletta Poggiali

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