Recipes, Delicious creations with Koppert Cress

Snowball, lychee, coconut and blue tea, Shiso Purple

Jan Hartwig & Thomas Barosch

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Mullet, lemon butter, potato-'millefeuille', fennel

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Salad of duck gizzard comfit, raspberry dressing

Franck Pontais

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Grilled fish

Jomon Kuriakose

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Kimchi, beetroot gel, edible soil, Shiitake

Marcel Thiele

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Broccoli and dumpling noodle soup

Franck Pontais

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Caramelized Livar pork belly with Limburg mustard and Frisian rye bread

Erik Wijnhoven

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Bacon from the Livar and smoked eel from the Rijpelaal

Glen Luijben

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Shiso granite

Hiroaki Yamamoto

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

Dennis Willems

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Brussels sprouts and spicy chorizo

Franck Pontais

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A journey through Asia in the Zwaantje, as they affectionately call it in Venray

Ben Aerts

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