Recipes, Delicious creations with Koppert Cress

Dark chocolate and shiso Swiss roll, black currant ice cream

Thomas Leatherbarrow

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Wild mushroom tart

Franck Pontais

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Structures of maize, veal loin and Aikiba Leaves

Eric Miete

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Fillet of beef, wheat barley and Wheat Grass

Sandra Scheidl

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Roasted chestnuts with Tahoon Cress salt

Franck Pontais

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Rare fried rib of Frisian free-range pig au gratin with Brabant goat cheese

Marco van Oort

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Creamy asparagus and crispy sweetbread

Culinaire Saisonnier

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Zeeland lobster, grouse from North-Brabant and Groningen dry sausage

Dennis Willems

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Mother Earth "Worldchefs Edition"

Marcel Thiele

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Wild duck from Alblasserdam with smoked, soft cooked bacon from Baambrugse piglet

Martijn Hendrikse

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Livar pig with Langedijker sauerkraut

Dennis Koole

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Beetroot, Tahoon Cress, goat cheese, koji, maple cream

Heiko Antoniewicz

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