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Our ingredients

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.

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Our R&D

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!

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Your inspiration

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.

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Monday 07 December 2015

Hot sauces are an indispensable feature of almost every main course. The sauce is the matchmaker of the meal and when it is combined with a piece of meat or fish or with vegetables, it connects the different flavours on the plate.

There are plenty of cold sauces as well as hot ones. Cold, savoury sauces are used to support the dish’s flavour and are sometimes, as is the case with lukewarm dressings or salsas, poured over it and sometimes served separately, as with mayonnaise-based sauces.

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Monday 23 November 2015

At last October’s Anuga in Cologne, Bresc was, once again, present with our chilled garlic and herb solutions. Representatives from our various disciplines welcomed our business contacts to catch up on food trends, chilled products and the most recent facts about commodities, technology and sourcing. In addition, our marketing and R&D departments and our culinary team inspired visitors with a range of different culinary creations.

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Monday 12 October 2015

The dessert, the evening’s grand finale, the icing on the cake, the sweet taste of luxury, is also known as ‘afters’ and 'pudding'. Chefs call it confectionary or patisserie

The dessert is the last course and concludes the meal. Although it’s often sweet, many menus offer a savoury dessert. In addition to the fact that a dessert after a meal is delicious, its sugary flavour has a practical purpose: the high levels of sweetness and fat produce a feeling of contentment and saturation and form a fitting end to the meal. 

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Chilled products - the modern kitchen’s choice

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 





February 15 - 17, 2016

Assen (NL)


February 20 - 24, 2016

Stuttgart (DE)

Transgourmet Fachmesse

February 25, 2016

Hannover (DE)

Transgourmet Fachmesse

March 8 - 9, 2016

Berlin (DE)


March 11 - 16, 2015

Hamburg (DE)


March 13 - 15, 2016

Kortrijk (BE)