Recipes, Delicious creations with Koppert Cress

Triple pasta with Hokkaido pumpkin, Hippo Tops and vegan pesto

Marcel Thiele

Read more
Silver-side New Zealand venison covered with black olive crust, garlic

Read more
Duck with dumplings and red cabbage

Danny Schwabe

Read more
Jerusalem artichokes and crisps

Franck Pontais

Read more
Stuffed cabbage leaf with mushrooms

Eric Miete

Read more
Softly cooked veal sweetbread, duxelles and foam of cèpes

Read more
Salmon trout in green

Marcel Fischer

Read more
Tahoon butter and flakes

Franck Pontais

Read more
Deep fried Cauliflower heart with King oyster mushroom

Franck Pontais

Read more
Pickled artic charr with apple-horseradish broth

Sascha Stemberg

Read more
North Sea crab and Tahoon Cress

Torben Schuster

Read more
Pork cheek, pickled cabbage and carrot, Tahoon Cress

Baptiste Heugens

Read more