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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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Tuesday 12 August 2014

Here at Bresc, we believe that fresh Beemster garlic is the most exceptional ingredient in our chilled garlic puree because this pure, regional Dutch product has a truly distinct flavour! 

Bresc processes the whole bulbs immediately after the harvest to produce a puree with a mild flavour and smooth structure. The white bulb has a crisp, green stalk, which is characteristic of the young garlic that is treated as soon as it has been dug out of the ground.

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Monday 23 June 2014

Sunday 15 June saw the Big Green Egg Member Day on the Mariënwaerdt Estate in Beesd and, just as in 2013, we were there to join in the fun! 

The Big Green Egg is has become indispensable for modern professionals looking for new ways to use the barbecue. Grilling, braising, smoking, frying and slow cooking are all possible – this green egg opens culinary doors! The Big Green Egg Member Day is held every year for precisely that reason: so that fans of this barbecue can find international inspiration. 

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Friday 13 June 2014

Martín Berasategui***, the Spanish Michelin-starred chef, visited the Netherlands exclusively for HANOS. At the Eindhoven branch, he gave a Masterclass for no fewer than 165 culinary professionals from various segments of the gastronomic market.

At the Masterclass, Chef Berasategui introduced the chefs to the cooking techniques he uses in his eponymous restaurant in Lasarte-Oria (Spain). He is one of the most influential chefs in Spain, with a style of cooking that can be described as ‘innovative, creative and pure’. 

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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 





September 17 - 18, 2014

Kortrijk (BE)

Gastvrij Rotterdam

September 22 - 24, 2014

Rotterdam (NL) 

Folie Culinaire

October 6 - 8, 2014

Maastricht (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)


February 22 - 25, 2015

Nürnberg (DE)


March 13 - 18, 2015

Hamburg (DE)


October 10 - 14, 2015

Köln (DE)