Recipes, Delicious creations with Koppert Cress

Easter Scheldt lobster cooked in Japanese dashi

Dion Kluft

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Braised Jerusalem artichokes, salsify and celeriac

Franck Pontais

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Zorri Cress ravioli or tortelloni

Jacques Cresser Brown

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Recuit of Heezer goatmilk with Limburg tomatoes and nasturtium

Joost Ruiten

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Pike perch from the Vlietlanden, baked on the skin

Jeroen van Brecht

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Rabbit back stuffed in bacon, kimchi celery, corizosud

Andre Wolff

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Veal breast, Zorri Cress, girolles, almond, onion

Cyril Molard

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Oyster, dill, salmon egg

Rick Kleijwegt

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Mackerel cooked in tomato acid with avocado oil, couscous and fermented cardamom

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Gamja Jorim and sweet potato skin Zorri Cress tempura

Franck Pontais

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Salmon trout in green

Marcel Fischer

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Fried foie gras with garden sorrel sauce and herbs

Søren Kyed

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