25 years of innovation and taste, Big Green Egg and Koppert Cress
Category: Hospitality & Gastronomy
Culinary expert Michèl Lambermon shares his vision on 25 years of collaboration between Big Green Egg and Koppert Cress. About high-end outdoor cooking and the role of Sakura Mix as a refined finishing touch.
What makes the collaboration, between Big Green Egg and Koppert Cress so special?
The collaboration between Big Green Egg and Koppert Cress is, of course, incredible. Both have been around in Europe for 25 years. And how wonderful it is to see how these companies have grown. We are all committed to quality. And if you deliver quality, you will survive. This is proof of two great companies in the Westland region.
Why do you use, the Sakura Mix?
Why do I use Sakura Mix? Because it offers a wonderful combination of different flavours. Try making a delicious oil with it, for example. Cooking it at high temperatures causes it to wilt quickly, which would be a shame. So use the flavour as an addition to your dish – not just because it looks nice.
Why is the Big Green Egg, more than just a barbecue?
We are all familiar with barbecuing: grilling a piece of meat, turning it over a few times. However, the Big Green Egg offers many more possibilities thanks to its radiant heat, high humidity and versatile cooking techniques. Everything you would normally cook in your oven can also be prepared on this kamado. The ceramic ensures even heat distribution and, together with the charcoal, gives those beautiful aromatic flavours.
What dishes are you preparing today, and why did you choose this combination?
Today we're making a delicious grilled watermelon. I've added goat's cheese for a creamy, tangy flavour and Tahoon cress for a nutty taste. This combination is absolutely wonderful in summer. Add a drizzle of olive oil and some balsamic vinegar, and you've got a real feast on your plate.
How does the Big Green Egg inspire you, to cook more creatively?
The Big Green Egg inspires me to cook creatively, precisely because I can make everything I put in my oven outside. The right setting and temperature ensure more flavour and more aromas in my dishes. And that inspires me every day.
Chef: Michèl Lambermon - Big Green Egg