• Nederlands
  • English
  • France
  • Deutch
slogan

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.

Read more >

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!

Read more >

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.

Read more >

Thursday 24 April 2014

Black garlic is the new flavour for culinary professionals: the flavour and the colour of this ingredient are unique.

An ordinary garlic bulb is allowed to ferment in a moist room at a temperature of between 65°C and 80°C for about thirty to forty days. During the fermentation process, the Maillard reaction causes the sugars and amino acids in the bulb to change, producing the sweet, herby, stock-ish flavour and affecting the colour which shifts from white to black. At the same time, the structure of the garlic cloves alters, becoming a soft, creamy substance.

Read more >

Monday 24 March 2014

New!
Introducing chilled herb mixes that can be used without any further preparation in products that contain dairy produce, such as butter and spread cheeses or as flavourings in dipping sauces.

Mix: choose your flavour and try variations with butter, cream cheese or Turkish/Bulgarian yoghurt
Fix: mix the two ingredients together and serve

Read more >

Tuesday 18 March 2014

As of today, it is possible to design simple yet refreshing flavour combinations with Bresc’s chilled garlic. By means of the Foodpairing System, we have analysed our garlic puree and our garlic pieces and visualised them in the Foodpairing Tree. 

Read more >

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

 Convenience

Consistent quality 

 

 



Beursagenda

intrafood:14

September 17 - 18, 2014

Kortrijk (BE)

Gastvrij Rotterdam

September 22 - 24, 2014

Rotterdam (NL) 

Gastronomie 2014

November 10 - 11, 2014

Utrecht (NL)

Horeca Expo 2014

November 23 - 27, 2014

Gent (BE)

Horecava 2015

January 12 - 15, 2015

Amsterdam (NL)

INTERNORGA

March 13 - 18, 2015

Hamburg (DE)

ANUGA

October 10 - 14, 2015

Köln (DE)