Scandinavia(Change)

News

28 July 2015

Use of Basil Cress by David Faure (Restaurant Aphrodite in Nice): "Virtual Macaroni of tomatoes with minced Burrata and basil cress “Pistou” – The boldness of the Basil Cress intensifies the flavor’s giving an overall final taste deliverance...

27 July 2015

Use of Citra Leaves by Alexandre Mazzia – Restaurant AM in Marseille: “Steamed Aspargus in sea water, Mojito condiment and Citra Leaves – Citra Leaves brings...

22 July 2015

We would like to introduce 3 new cresses: Motti Cress,Vene Cress and BlinQ Cress



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16 July 2015

“Tandoori Masala Monkfish, with Hippo Tops creamy black rice, roasted clementine, bone marrow and Ghoa Cress. The Ghoa Cress brings a citrus taste with freshness that helps accentuate the flavors. The Hippo Tops brings a watercress...

11 June 2015

Farm Cider Sorbet with textures of red beet, parsnip cream and Tahoon Cress! – The Tahoon Cress delivers lingering nutty flavours delicately joined by the woody forest aromas and earthyness, creating a gateway from the parsnip to the sorbet...