Recipes, Delicious creations with Koppert Cress

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

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Lamb sweetbreads with cinnamon flowers, celery cream, honey salad and wheatgrass

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Mackerel, sorrel, tomato water with verbena, Jostaberry, Syrha Leaves, Yka Leaves

Sébastien Wygaerts

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Rubinette apple, yeast, honey and Citra Leaves

Heiko Lacher

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Tuna sashimi, kingfish, pickled vegetables and spicy zucchini cream

André Tienelt

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Orange, Assam pepper and Sechuan Button

Marcel Fischer

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Local trout with dill and cucumber

André Tienelt

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Langoustine and Affilla Cress

Torben Schuster

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Langoustine

Grischa Herbig

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Lemon curd & raspberry sandwich

Albert Heijn

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Haddock, Mussels and Kaffir Lime Leaves

Marcel Fischer

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

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