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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 10 October 2014

Saisonnier launched a new book, Knofappel Aardlook [‘Polic Gartato’], at the Folie Culinaire fair in Maastricht, the Netherlands. As you might guess from the title, the book is an ode to the two products that most often ‘sold short’ in the kitchen: garlic and potatoes. These items are so humble, we don’t often stop to consider their wonderful qualities and amazing backgrounds. 

The two companions are actually united by their flavours and aroma profiles too. 

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Wednesday 01 October 2014


The Horeca Expo in Ghent is the trade fair of choice among catering and hospitality professionals. With over 600 companies/exhibitors and some 50,000 visitors, the fair is leading in Belgian gastronomic circles. Every year, the professional jury at the Horeca Expo in Ghent selects the winners of the Baanbrekers and Innovation Awards. This year, Bresc came first with its Black Garlic Puree in the Baanbreker category Food. 

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Tuesday 30 September 2014

Following last year’s huge success, this year’s hospitality fair, Gastvrij Rotterdam, was held at Ahoy Rotterdam between 22 and 24 September. More than 270 international exhibitors were there to present their products and solutions for the catering and hospitality industry,including Bresc. 

This year’s fair featured the Taste of Green Route which put an extra focus on the theme of sustainability. 

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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

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)

HOGA

February 22 - 25, 2015

Nürnberg (DE)

INTERNORGA

March 13 - 18, 2015

Hamburg (DE)

ANUGA

October 10 - 14, 2015

Köln (DE)

INTERGASTRA

February 20 - 24, 2016

Stuttgart (DE)