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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 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

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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. 

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Monday 10 March 2014

Take five chefs, add a selection of brand-new products by Bresc, stir and allow to chill.

Culinary inspiration and wonderfully delicious food!

Bresc will be launching three completely new series of products on  1 April 2014: 

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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

 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

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Horeca Expo 2014

November 23 - 27, 2014

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Horecava 2015

January 12 - 15, 2015

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INTERNORGA

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ANUGA

October 10 - 14, 2015

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