Scandinavia(Change)

News

04 August 2015

Since August 3rd, Marcel Thiele strengthens the Koppert Cress team, as Culinary Development Manager, focussing on southern Germany, Austria and Switzerland. He will work closely with Marc Bonsmann, country manager Central Europe.

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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...