In our view, there is a direct line from the grower in the fields to the diners in the restaurant. We buy at the source and regard our suppliers as our partners. We believe in shared supply chain responsibility.Read more >
This is where gastronomy and our R&D meet.
We and our team of product developers and culinary advisors are committed to finding the chilled solutions of tomorrow!
We are inspired by culinary professionals working in gourmet kitchens and we love to share this inspiration with you.
Here are a few ideas from fellow chefs to use in your kitchen.
The Horecava opens its doors once again in Amsterdam on 12 January. It is the largest trade fair in the Netherlands and the entire Dutch hospitality industry is sure to attend. Visit the fair between 12 and 15 January to discover the latest trends and developments in the sector and be inspired by great speakers, exciting competitions and innovative exhibitions. For more information about the Horecava, please visit www.horecava.nl.Read more >
The best way to test your products is a “jam session” with the people who use them: the chefs!
At Horecava Amsterdam, Bresc will be launching our new range of products:Read more >
Saisonnier launched a new book, Knofappel Aardlook [‘Polic Gartato’], at the Folie Culinaire fair in Maastricht, the Netherlands. As you might guess from the title, the book is an ode to the two products that most often ‘sold short’ in the kitchen: garlic and potatoes. These items are so humble, we don’t often stop to consider their wonderful qualities and amazing backgrounds.
The two companions are actually united by their flavours and aroma profiles too.Read more >
Bresc is your chilled garlic and herb specialist.
According to our philosophy, fresh primarily means preserving the flavours.
When we design our products, we are looking for:
• Authentic flavours
• Consistent quality