Recipes, Delicious creations with Koppert Cress

Pea crème brûlée

Jeroen Verrips

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Razor shells from the North Sea with Westland green legumes and a smoked egg yolk

Philip Ouwendijk

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Bacon from the Livar and smoked eel from the Rijpelaal

Glen Luijben

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Salad of Oosterschelde lobster and cold foam of Oijens blond beer

Marco van Oort

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The Orange Lady

Dik & Schil & Eric Miete

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Raw vegetable tartare of broccoli, chanterelles and Affilla Cress

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Pigeon from Flanders with cabbage, Liège syrup and gin

Culinaire Saisonnier

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Entrecote from the MRIJ Beef

Glen Luijben

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Savory edamame beans

Darren Creed

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Tomato and mackerel tartare

Eric Miete

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Pea puree with curry crumble, asparagus and Affilla Cress

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Mousse of Westland cauliflower with Zeeland mussels, vegetable pearls, caviar and a gravy of string beans

Jeroen van Brecht

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