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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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Friday 24 June 2016

It’s always been a favourite on menus: the salad. And there is good reason for it: endless combinations are possible with the different flavours and, of course, colours and textures.

A salad might be part of a menu, supporting the main dish, but more and more often nowadays, it is a meal in its own right. Though basic salads were more common in the past, more and more chefs are starting to experiment with meat, fish, pastas, vegetables and dressings.

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Tuesday 14 June 2016

On 1 May, Bresc’s culinary team was reinforced by the arrival of Bart Brummans. Bart discovered at an early age that he was passionate about food and has acquired a wealth of experience since those early days, having worked for such distinguished establishments as Ons Kabinet in Vught, Het Sentiment in Heeswijk Dinther and Restaurant De Heer Kocken, again in Vught. However, Bart is also familiar with the catering industry and has worked as a culinary expert for Spijs Culinaire Catering in Vught.

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Monday 30 May 2016

Mankind has made quite a bit of progress since we discovered how to make fire and of course, barbecues are the modern version of a fire. Although they are a favourite on hot, sunny days, a real ‘grill meister’ means we can enjoy an outdoor feast whatever the weather throws at us. There are many trends in barbecues: swing barbecues, beer can chicken, spit roast pig and pulled-pork buns, a must-try for any self-respecting barbecue cook.

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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 




Transgourmet Fachmesse

September 13 - 14, 2016

Augsburg (DE)

Gastvrij Rotterdam

September 19 - 21, 2016

Rotterdam (NL) 


November 9 - 10, 2016

Kaiserslautern (DE)

Horeca Expo

November 20 - 24, 2016

Gent (BE)

Transgourmet Fachmesse

November 30, 2016

Düsseldorf (DE)